August 2, 2009

Baked stuffed tomatoes

1 cup Cheddar cheese, shredded

1 Tbs Butter

4 Cooked crisp bacon, crumbled

2 Tbs Fresh parsley, chopped

1/2 tsp Salt

1 Large eggs, beaten

1/4 tsp Dried oregano leaves, crushed

6 Fresh large red tomatoes, 3"

1 Small yellow onion, chopped

1 Medium green bell pepper, seeded and coarsely chopped

1/4 tsp Dried basil

1 cup Cooked long grain white rice


1. Heat oven to 350 degrees F.

2. Cut a slice from top of each tomato; scoop out pulp, leaving shells intact and reserving pulp.

3. Sprinkle inside of tomato shells lightly with salt; invert to drain.

4. Chop tomato pulp; set aside.

5. Sauté green pepper and onion in butter; add tomato pulp, cheese, egg, bacon, rice, basil, oregano and salt; stir well.

6. Spoon mixture into tomato shells and place in a shallow baking dish.

7. Bake for 25 to 30 minutes; garnish with parsley.

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