Filled with creamy fresh corn, sprigs of thyme, and bright tomato pulp, this is a great warm weather side dish!
We have a small neighborhood library just down a few blocks from our house that has become my best friend. I’m not somebody who likes to own many books, because I feel silly having them lay around the house if they’re not going to be read or used again, but I do love checking them out from the library! 9 times out of 10 I’ll walk rather than drive to the library and usually I’ll neglect to bring a bag, so I have to walk back up the hill carrying a stack full of books. Cookbooks are the worst because they’re usually the heaviest, but I find so many gems when I make it to the library, that I usually just HAVE to check out the whole pile.
In my most recent haul I picked up a book called Lighten up, y’all that’s so beautiful and completely full of lighter versions of classic southern recipes. This stuffed tomato recipe from the cookbook is one that I made and slightly adapted for what I had on hand at the time. Hence, the reason why I give you the option to use either tomatoes OR red bell peppers. I absolutely love how fresh and flavorful it was and it also kept amazingly well in the fridge and tasted just as great when we heated it up a few days later!
For a fresh intro into 2017 warm weather cooking, I really think you’re gonna like this one!
- 6 medium tomatoes (can use a mixture of red bell peppers and tomatoes if you would like!)
- 1 tablespoon olive oil
- 2 cups of fresh corn kernels (scraped from 4 cobs of sweet corn)
- 1 jalapeño pepper, seeded and minced
- ¼ cup freshly grated parmesan cheese
- 1 teaspoon chopped fresh thyme
- Kosher salt and ground black pepper to taste
- ¼ cup bread crumbs
- Preheat oven to 375 degrees.
- Slice the tops off of tomatoes, then using a spoon, scoop out the insides and transfer pulp and seeds to a small bowl. If you're using red peppers, slice the tops off and discard the innards.
- Squish the tomato pulp with your hands until smooth and then set aside.
- In a medium sized skillet over medium high heat, sauté corn and jalapeño in olive oil for 7-9 minutes, until corn is tender.
- Add tomato mixture and cook until it has absorbed into the corn.
- Remove from heat and stir in parmesan, thyme, and salt and pepper.
- Place the tomatoes (or peppers) into a small casserole dish, cast iron skillet, or dutch oven, and evenly distribute corn filling into each one.
- Sprinkle with bread crumbs and bake for 25 minutes until the shells can be easily pierced and the bread crumbs are toasted.
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