Stuffed Baked Tomatoes

Ingredients

• 6 large ripe red tomatoes
• 2 stalks celery cut small
• 12 c cooked lima beans
• 1 lb fresh green pepper diced
• salt and pepper to taste
• 12 c fresh corn cut off cob
• 2 slices bread cubed
• 12 onion diced

Directions

1. Cut thin slice from top of tomatoes and scoop pulp out with large spoon
2. Mix pulp with remaining ingredients and let stand Place tomatoes carefully in 8-inch greased baking dish
3. Fill carefully with mixture
4. Top with bread crumbs and butter or grated cheese
5. Bake at 375 for 30 minutes