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Tomato delights
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| Artist: |
_ |
| Categories: |
Light, Side-dishes, Tomatoes, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 6
| | Tomatoes, ripe | | | Salt | | 1
| med | Green pepper, diced | | 1
| small | Onion, chopped | | 1/4
| cup | Butter, melted | | 1
| cup | Rice, regular, cooked | | 1
| | Egg, well beaten | | 1/4
| tsp | Oregano | | 1/4
| tsp | Ground basil | | 1/2
| tsp | Salt | | 1
| cup | Cheddar cheese, shredded | | 4
| slice | Bacon, cooked and crumbled |
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Procedures:
| 1 | Wash and cut tops off tomatoes; scoop out pulp. | | 2 | Sprinkle inside of tomato shells lightly with salt; invert to drain. | | 3 | Chop pulp. | | 4 | saute green pepper and onion in melted butter. | | 5 | Add tomato pulp, rice, egg, and seasonings; mix well. | | 6 | Stir in cheese and bacon, saving a small amount of each to sprinkle on top of each tomato. | | 7 | fill tomatoes with rice mixture. | | 8 | Sprinkle tops with reserved cheese and bacon. | | 9 | Place tomatoes in a greased shallow baking dish; add a small amount of water, and bake at 350 °F for 25 to 30 minutes. |
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