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6 med tomatoes
1/3c chopped green onions
1/3cup chopped red bell pepper
1pkg frozen corn (10 oz) thawed
1c canned navy beans rinsed and drained
2tbsp fresh cilantro
2/4tsp garlic powder(or one chopped garlic clove)
cut 1/4" off top of tomatoes, and flatten bottom with small slice. Hollow out, reserving pulp. Chop pulp into chunks; set aside. In a skillet heat margarine. Add green onions, and bell perrer and cook over med heat till tender. Add corn, vinegar. tomato pulp. cilantro and garlic; mix well. Add salt, heat 5min or until flavors are blended. Place tomato shells in baking dish and heat in 350* oven 5min. Spoon tomato mixture into shells. Goes great in the middle of a big pile brown rice, cooked in vegetable broth.