6 tomatoes
1/2 c. chopped green pepper
1/4 c. chopped onion
1 tbsp. butter
1 c. cooked or frozen corn
1 tsp. salt
1/4 tsp. pepper
6 tbsp. dry bread crumbs
6 tbsp. Parmesan cheese
6 tsp. butter

Remove the tops from the tomatoes and scoop out the pulp and reserve the shells (upside down on a paper towel to drain). Chop the pulp. Saute the green pepper and onion in 1 tablespoon butter. Add the tomato pulp, corn, salt and pepper. Mix thoroughly.

Place the mixture in the scooped-out tomato shells. Mix the bread crumbs and Parmesan cheese and sprinkle on the top of the mixture in the shells. Top with a 1 teaspoon pat of butter. Place in a baking dish and bake at 375 degrees for 25 minutes. Serves 6.