Tomato delights
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Tomatoes; ripe | |
| Salt | ||
| 1 | medium | Green pepper; diced |
| 1 | small | Onion; chopped |
| ¼ | cup | Butter; melted |
| 1 | cup | Rice;regular, cooked |
| 1 | Egg; well beaten | |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Ground basil |
| ½ | teaspoon | Salt |
| 1 | cup | Cheddar cheese; shredded |
| 4 | slices | Bacon; cooked and crumbled |
Directions
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.