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Corny Stuffed Tomatoes

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  • Prep 20 min
  • Total 20 min
  • Servings 10
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Served as appetizers or a picnic side dish, these bite-size tomatoes are filled with the good stuff!
Updated May 18, 2005
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Ingredients

  • 20 cherry tomatoes or tomatillos, 1 1/4 to 1 1/2 inches in diameter
  • 2/3 cup shredded Colby-Monterey Jack cheese
  • 1/2 cup whole kernel corn
  • 2 packages (3 ounces each) cream cheese, softened
  • 2 medium green onions, sliced (2 tablespoons)
  • 1/2 teaspoon chili powder

Steps

  • 1
    Cut thin slice from stem ends of tomatoes. Remove pulp and seeds with spoon or melon baller.
  • 2
    Mix remaining ingredients. Fill tomatoes with cheese mixture. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    For easy cleanup, mix filling ingredients in a heavy-duty plastic food-storage bag. Seal bag, and cut about 1 inch from one of the corners. Gently squeeze bag to “stuff” each tomato.
  • tip 2
    In France, tomatoes are known as pommes d’amour—or “love apples.”

Nutrition

60 Calories, 5 g Total Fat, 2 g Protein, 2 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
45
Total Fat
5 g
Saturated Fat
3 g
Cholesterol
15 mg
Sodium
55 mg
Potassium
60 mg
Total Carbohydrate
2 g
Dietary Fiber
0g
Protein
2 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1/2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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