Cheese and Corn Stuffed Tomatoes

These are absolutely delicious served with pot roast.

8 medium firm, ripe tomatoes

1½ cups whole kernel corn

1 jalapeño pepper, seeded and minced

¼ cup thinly sliced green onion

¼ cup minced red bell pepper

1 tablespoon chopped fresh basil

1½ cups shredded Monterey Jack cheese

½ teaspoon salt

¼ teaspoon black pepper

1½ tablespoons cornmeal

2 tablespoons butter

Preheat the oven to 375 degrees. Lightly grease a 9 × 13-inch baking dish. Slice a ½-inch piece from the top of each tomato. Scoop the pulp from each tomato, reserving half the pulp. Invert the tomato shells to drain. In a medium bowl combine the reserved pulp with the corn, jalapeño, green onion, red pepper, basil, cheese, salt, and black pepper. Divide the mixture between the tomato shells. Sprinkle with the cornmeal and dot with the butter. Bake for 20 to 25 minutes or until the topping is golden brown and the mixture is bubbly.

Makes 8 servings.