The Art of Beer Cooking: Stout Stuffed Tomatoes

Stuffed tomatoes are a great appetizer or side dish to any meal. Adding some delicious stout to the recipe makes it that much better. These are sure to be a crowd pleaser.

What you need:

12 medium-size fresh, ripe tomatoes
salt and pepper
12 oz. whole corn, drained
1 small chopped onion
8 ounces grated sharp cheddar cheese
3 cups soft bread crumbs
2 cups Stout

Super easy directions:

Cut the tops off the tomatoes and scoop out the pulp. Sprinkle inside with salt and pepper. Chop up the pulp and drain. Add corn, onion, cheese and bread crumbs to the pulp and mix well. Spoon mixture into tomato shells. Place tomatoes in a greased shallow baking pan. Spoon stout over the tops of the tomatoes. Bake at 350 degrees for 20 to 25 minutes or until tops are lightly browned.

The nice thing about stuffed tomatoes (or any stuffed vegetable really) is that you can experiment and put whatever you feel like inside. Maybe switch out the corn for spinach, add some ground beef or your favorite kind of cheese. Let your imagination run wild – that’s what cooking is all about! The stout keeps the ingredients moist and adds a richness to this dish. With a recipe as simple and tasty as this you can’t afford not to make it at your next dinner party.

Still hungry? Become a Voyageur today by subscribing to the Midwest Beer Collective. Follow us on Facebook and Twitter (@midwestbeer) or e-mail us at mwbeercollective@gmail.com.

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