Corn Stuffed Tomato Cups
Deliciously savory tomato cups stuffed with a flavorful corn and bread crumb mixture, perfect as a versatile appetizer or side dish for casual or family meals.
Ingredients
Instructions
- Scoop out the centers of the tomatoes and set aside.
- Heat butter in a skillet over medium heat.
- Add creamed corn, chopped onion, chopped green pepper, salt, and bread crumbs to the skillet and stir the mixture.
- Cook together for 5 minutes.
- Stuff the mixture into the hollowed-out tomatoes.
- Place the stuffed tomatoes in a greased pan.
- Bake in a 400°F (200°C) oven for 40 minutes or until tender.
- Baste the tomatoes about 3 times with butter mixed with a little water during baking.
- Serve hot with steak, hamburgers, or Mexican food.
Tips & Substitutions
For a twist, try adding cooked bacon or sausage to the stuffing mixture. If you don't have soft bread crumbs, you can use crushed crackers or stale bread. Fresh herbs like basil or cilantro can also enhance the flavor. Be careful not to overcook the tomatoes; they should be tender but still hold their shape for a nice presentation.
Serving Suggestions
These corn stuffed tomato cups make a delightful side dish alongside grilled meats or Mexican food. They pair beautifully with steak or hamburgers. Consider serving them with a fresh salad for a light meal. For a complete dinner, serve with a slice of Gold Angel Cake for dessert.
Storage & Reheating
Leftover corn stuffed tomato cups can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. Avoid microwaving if possible, as it can make the tomatoes soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Stuffed Tomato Cups contains roughly 293 calories, with 12g protein, 70g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (214% of the Daily Value), iron (63% of the Daily Value), and vitamin C (41% of the Daily Value). Note that it is relatively high in sodium, at 1347mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of creamed corn?
Yes, you can use fresh corn, but you'll need to add some cream or milk to mimic the texture and moisture of creamed corn. Cook the fresh corn first and mix it with some heavy cream before adding it to the stuffing mixture.
What can I use instead of green peppers?
If you don’t have green peppers, red or yellow bell peppers are great substitutes. They will add a slightly different flavor and sweetness to the dish. You could also use diced zucchini or mushrooms for a different texture and taste.
Can I make these ahead of time?
Absolutely! You can prepare the stuffed tomatoes a day in advance. Assemble everything and store them in the refrigerator. Bake them just before serving to ensure they are hot and fresh. This is a great way to save time if you are hosting a gathering.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).