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
- 1/4 cup freshly grated parmesan cheese
- 1 teaspoon chopped fresh thyme
- Kosher salt and ground black pepper to taste
- 1/4 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.
If you decide to use red bell peppers instead of tomatoes, you might try adding 2oz of cream cheese to your corn mixture to create some creaminess that was lost from not having the liquid from the tomato pulp!