Papa's Pepper Spicy Stuffed Tomatoes
(Courtesy of Spencer from @spencerthecook from Instagram ... )
Want to know what fresh tastes like? This is it! It's that time of year and if you can get all these vegetables for this simple recipe from you garden or farmer's market, do it! This recipe comes together easily and is wonderful reheated for a quick meal!
6 Beefsteak tomatoes
8 ears corn on the cob
1 Red onion, finely diced
1 Bell pepper, diced
2 Jalapenos, seeded and diced
2 Sweet peppers, diced
3.5oz. Capers, drained and rinsed
4oz. Dried beef, diced
8oz. Smoked Gouda, shredded
1t Granulated garlic
1/4t Ground coriander
1/2t Fresh ground black pepper
2t Papa's Pepper premium spice blend
Preheat oven to 375°
Par cook the corn for 10 minutes in a pot of salted boiling water.
While the water is heating up and the corn is parcooking cut off the tops of the large tomatoes and hollow out the insides. I use a paring knife and a melon baller for this step. Next, add all diced vegetables, dried beef, capers, spices and 1/2 of the shredded cheese to a large mixing bowl and mix thoroughly. When the corn is done parcooking cut it from the cob (careful it will be hot!) and immediately at it to the vegetable mix. Once the hot/warm corn is mixed in well with other vegetables stuff the hollowed out tomatoes with the mixture. Place tomatoes on a sheet pan, cover tops with remaining shredded cheese and put in pre-heated oven for 15-20 minutes until cheese is golden and bubbling. Serve hot.
Note: I cut corn from the cob by inverting a plastic bowl inside of the large mixing bowl. Holding the corn vertically I set the "bottom" of the corn on the "bottom" of the inverted mixing bowl and make four cuts, one down each side of the corn. This is an easy way to keep the corn from flying all over a cutting board and counter and the corn goes right in the large mixing bowl where it's needed!
6 Beefsteak tomatoes
8 ears corn on the cob
1 Red onion, finely diced
1 Bell pepper, diced
2 Jalapenos, seeded and diced
2 Sweet peppers, diced
3.5oz. Capers, drained and rinsed
4oz. Dried beef, diced
8oz. Smoked Gouda, shredded
1t Granulated garlic
1/4t Ground coriander
1/2t Fresh ground black pepper
2t Papa's Pepper premium spice blend
Preheat oven to 375°
Par cook the corn for 10 minutes in a pot of salted boiling water.
While the water is heating up and the corn is parcooking cut off the tops of the large tomatoes and hollow out the insides. I use a paring knife and a melon baller for this step. Next, add all diced vegetables, dried beef, capers, spices and 1/2 of the shredded cheese to a large mixing bowl and mix thoroughly. When the corn is done parcooking cut it from the cob (careful it will be hot!) and immediately at it to the vegetable mix. Once the hot/warm corn is mixed in well with other vegetables stuff the hollowed out tomatoes with the mixture. Place tomatoes on a sheet pan, cover tops with remaining shredded cheese and put in pre-heated oven for 15-20 minutes until cheese is golden and bubbling. Serve hot.
Note: I cut corn from the cob by inverting a plastic bowl inside of the large mixing bowl. Holding the corn vertically I set the "bottom" of the corn on the "bottom" of the inverted mixing bowl and make four cuts, one down each side of the corn. This is an easy way to keep the corn from flying all over a cutting board and counter and the corn goes right in the large mixing bowl where it's needed!