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Cook'n with Betty Crocker 
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Snappy Stuffed Tomatoes |
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Serves: 5 Print this Recipe5 Servings (4 tomatoes each) PREP: 25 min CHILL: 2 hr 20 cherry tomatoes (1 1/4 to 1 1/2 inches in diameter) 2/3 cup shredded reduced-fat cheddar cheese 1/2 cup whole kernel corn 6 ounces reduced-fat cream cheese (Neufchatel, softened 2 medium green onions, sliced (2 tablespoons) 1 teaspoon ground red chilies or chili powder, if desired 1. Cut thin slice from stem ends of tomatoes. Remove pulp and seeds with melon baller or spoon. 2. Mix remaining ingredients. Fill tomatoes with cheese mixture. Sprinkle with additional ground red chilies and sliced green onions if desired. Cover and refrigerate at least a hours to blend flavors but no longer than 48 hours. FOOD for THOUGHT When you're tired, any new thing can seem like a daunting task. To make filling the tomatoes easier, fill 5 or 6 roma (plum) tomatoes instead of the cherry tomatoes. No need to scoop out the seeds; just make a hole in the tomato by making a cone-shaped cut near the stem end and removing the stem. Fill the tomatoes with the cheese mixture, and you're all set. NUTRITION FACTS: High in vitamins A and C; low fiber 1 SERVING: Calories 125 (Calories from Fat 65); Fat 6g (Saturated 4g); Cholesterol 20mg; Sodium 260mg; Potassium 320mg; Carbohydrate 9g (Dietary Fiber 1g) Protein 8g % DAILY VALUE: Vitamin A 22%; Vitamin C 24%; Calcium 10%; Iron 4%; Folic Acid 24%; Magnesium 4% DIET EXCHANGES: 1/2 High-Fat Meat, 2 Vegetable 1/2 Fat From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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