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Corn Stuffed Creole Tomatoes


Corn Stuffed Creole Tomatoes
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Corn Stuffed Creole Tomatoes
  • 3-4 large creole tomatoes
  • 5-6 ears fresh corn
  • 1 banana pepper, chopped
  • 4 red mini bell peppers, chopped
  • 1 red onion, chopped
  • Olive oil
  • ⅓ c. Italian bread crumbs
  • Salt, black pepper, garlic powder
  1. Take tomatoes and on rounded part cut a circle and remove the insides with a spoon. Save the pulp in another bowl.
  2. Take the hulled tomatoes and place upside down on kitchen towel to drain.
  3. Meanwhile, take corn off cob.
  4. In large skillet, heat about 2 T. olive oil.
  5. Add the chopped peppers, onions and corn. Saute for 5-8 minutes.
  6. Add some of the pulp from the hulled tomatoes (if chunky, cut with knife to make the sizes smaller) to the corn mixture.
  7. Add the bread crumbs. This will pull the mixture together.
  8. Heat thru and taste for seasoning.
  9. Place the hulled tomatoes in a baking dish sprayed with PAM.
  10. Drizzle a little olive oil on inside of tomatoes. Also put a little salt and pepper.
  11. Fill cavity with corn mixture. If you have leftover corn mixture you can freeze it or place around the tomatoes in the baking dish.
  12. Bake 350 for about 15-20 minutes until tomatoes look like they start to blister. Do not over cook.
*****If you have leftovers, I usually cut up the tomatoes with the corn and mix with yellow rice and black beans and serve as a side dish.

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