Monday, April 12, 2010

Baked Stuffed Tomatoes


6 slices bacon
4-6 Medium tomatoes
1 chopped green bell pepper
1 chopped onion
1/4 C. Grated Parmesan cheese
1/3 C. Seasoned stuffing (dry)
Salt and Pepper to taste


Cook bacon until crisp, then crumble. You can use the pre-cooked "bacon bits", but I think freshly cooked bacon is better. Cook the onions and green peppers in a little oil or bacon grease over medium heat until tender. While things are cooking, wash the tomatoes and slice off the tops. Carefully scoop out the pulp, leaving a 1/2 inch wall. Finely chop the pulp and place 1/3 of it in a medium mixing bowl. You can discard any remaining.
Mix the bacon, onions, peppers, cheese and stuffing into the tomato mixture. Salt and Pepper to taste. Spoon the mixture into the hollowed out tomatoes. Place stuffed tomatoes into a prepared baking dish. I like to use 4 tomatoes, which will leave a little bit of the stuffing mix left over. I think just spoon this into the baking dish as well. The kids eat it better outside of the tomato. If you don't want to do this, use 6 tomatoes. Sprinkle the tops of the tomatoes with a little parmesan cheese.
Bake in preheated oven for 20-25 minutes, until heated through.

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