10 oz. pkg. Green Giant Niblets corn, frozen in butter sauce
3 med. tomatoes
4 oz. (1 c.) shredded American cheese
2 tbsp. dried bread crumbs
2 tbsp. diced green pepper
1 green onion, thinly sliced

Heat oven to 350 degrees. Cook corn pouch according to package directions. Cut tomatoes in half crosswise. Spoon out seeds, discard. Sprinkle tomatoes with pepper.

In small bowl combine corn and remaining ingredients. Fill tomato halves with corn mixture. Place stuffed tomatoes in 10 x 16 inch baking dish. Bake at 350 degrees for 10 to 15 minutes or until center is hot.