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Course : Side Dish
Type of Prep : Bake
Cuisine : U.S. Regional
 
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Stuffed Tomatoes With Rice

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 6 large tomatoes
  • 1/2 cup chopped bell pepper
  • 1 cup chopped onion
  • 1 jalapeno pepper, seeded, chopped
  • 3 cups cooked rice (about 1 cup raw long-grain rice)
  • 6 slices bacon, cooked until crisp, crumbled
  • salt and pepper, to taste
  • soft buttered bread crumbs
  • 3/4 cup shredded Mozzarella or Monterey Jack cheese

PREPARATION:

Cut off top of tomatoes and scrape pulp out of inside, leaving a firm shell. Add pulp to skillet with the bell pepper, onion and jalapeno pepper. Cook covered over low heat for about 10 to 15 minutes. Add rice and bacon and season to taste. Stuff this back into the tomatoes and sprinkle with bread crumbs and shredded cheese. Place tomatoes in a casserole or baking dish with about 1/4 cup of water to keep from sticking. Cook in oven at 425° for 15 to 20 minutes or until tomatoes are tender.
Serves 6.

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