Heirloom Tomatoes Stuffed With Summer Succotash

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3/4 cup shelled lima beans (4 ounces)

1 large ear of corn, kernels cut off the cob (about 3/4 cup)

8 firm, ripe heirloom tomatoes (about 5 ounces each)

1 tablespoon extra-virgin olive oil, plus more for brushing

Salt and freshly ground pepper

1 tablespoon unsalted butter

1 medium red or yellow bell pepper, finely diced

1 1/2 tablespoons snipped chives

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