4 medium firm tomatoes
1-1/2 c. frozen whole kernel corn
1/2 c. green pepper, chopped
2 t. butter
1/4 t. sugar
Salt and pepper to taste
Nonstick cooking spray
Wash tomatoes, and cut tops off stem end of tomatoes. Scoop out pulp leaving shells intact. Place tomato shells upside down on paper towel to drain. Melt butter in medium-sized skillet and sauté green pepper until crisp. Add frozen corn, sugar, salt, and pepper. Sauté until heated through. Fill each tomato shell with 1/3 c. corn mixture. Place shells in baking dish coated with nonstick cooking spray. Cover with foil, then bake in preheated oven at 350 degrees for 20 to 25 minutes.
Makes four servings. 122 calories, 4 g. fat, 1 g saturated fat, 21 g. carbohydrate, 3 g. fiber, 3 g. protein
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