<http://schema.org/recipeInstructions>
" In 2-quart saucepan, combine chili and corn. Cook over medium-low heat 10 minutes or until hot, stirring mixture occasionally. While chili heats, cut a slice from top of each tomato and reserve. With melon baller or spoon, hollow out tomatoes, leaving about 1/2-inch shell. (Reserve pulp for another use, or add some to chili if you like.) On microwave-safe plate lined with paper towels, place tomatoes, hollowed-sides down. Microwave on High 3 minutes or until tomatoes are warm. Fill tomatoes with chili; serve with reserved tomato slices and your choice of toppings."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5108/chili-stuffed-tomatoes/?src=shelter_footer>