Summer Stuffed Tomatoes
whole kernel corn
4 oz. can
salt and pepper
Cut top out of tomatoes. Reserve pulp.
Sprinkle tomato shells with salt and pepper, and then turn upside down on paper towel.
In skillet, sauté onion and pepper in margarine. Add pulp, corn, mushrooms and rice.
Stuff tomatoes shells, place in Pyrex dish, add remaining mixture around tomatoes.
Top with cheese. Place dish in another pan with 1/2 inch water.
Bake at 375 F until hot and cheese melts, about 20 minutes.