Ingredients
Scale
- 6 medium tomatoes (can use a mixture of red bell peppers and tomatoes if you would like!)
- 1 tablespoon olive oil (affiliate)
- 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
Instructions
- 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.
Notes
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!
- Prep Time: 15 mins
- Cook Time: 25 mins