Cheesy Corn-Stuffed Tomatoes

• 6 large tomatoes
• 1/2 teaspoon salt, optional
• 1/2 cup plain or seasoned bread crumbs
• 2 cups frozen corn, thawed
• 2 tablespoons each chopped green pepper, celery and onion
• 2 tablespoons half-and-half cream
• 1 tablespoon butter, melted
• 2 tablespoons shredded part-skim mozzarella cheese
• 1/4 cup water

1. Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain.
2. Combine the bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into tomatoes. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350u0b0 for 30 minutes or until tomatoes are tender.

tomatoes, salt, bread crumbs, frozen corn, green pepper, cream, butter, mozzarella cheese, water

Taken from www.tasteofhome.com/recipes/cheesy-corn-stuffed-tomatoes/ (may not work)