| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Side dish, Vegetables | 6 | Servings | |
INGREDIENTS
| 6 | Tomatoes; ripe | |
| Salt | ||
| 1 | md | Green pepper; diced |
| 1 | sm | Onion; chopped |
| 1/4 | c | Butter; melted |
| 1 | c | Rice;regular, cooked |
| 1 | Egg; well beaten | |
| 1/4 | ts | Oregano |
| 1/4 | ts | Ground basil |
| 1/2 | ts | Salt |
| 1 | c | Cheddar cheese; shredded |
| 4 | sl | Bacon; cooked and crumbled |
INSTRUCTIONS
Wash and cut tops off tomatoes; scoop out pulp. Sprinkle inside of tomato shells lightly with salt; invert to drain. Chop pulp. Saute green pepper and onion in melted butter. Add tomato pulp, rice, egg, and seasonings; mix well. Stir in cheese and bacon, saving a small amount of each to sprinkle on top of each tomato. Fill tomatoes with rice mixture. Sprinkle tops with reserved cheese and bacon. Place tomatoes in a greased shallow baking dish; add a small amount of water, and bake at 350 degrees for 25 to 30 minutes. SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy Coleman.
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