Yield: 6 servings
|1 medium||Green pepper; diced|
|1 small||Onion; chopped|
|¼ cup||Butter; melted|
|1 cup||Rice;regular, cooked|
|1||Egg; well beaten|
|¼ teaspoon||Ground basil|
|1 cup||Cheddar cheese; shredded|
|4 slices||Bacon; cooked and crumbled|
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.