1 1/2 c. cooked whole corn
6 med. tomatoes
2 tbsp. chopped green pepper
2 tbsp. butter
1/2 tsp. salt
Dash of pepper

Wash tomatoes, slice off tops, scoop out pulp leaving enough "wall" so tomato does not collapse. Cook green pepper in butter for about 3 minutes over medium heat, stirring occasionally. Combine with tomato pulp, cooked corn, salt and pepper. Taste to correct seasoning. Stuff tomatoes with mixture. Place in greased custard cups or muffin tins. Bake in a 375 degree oven for 20 minutes.