Sunday, July 17, 2005
[ world famous recipes ] Stuffed Tomatoes With Rice
Stuffed Tomatoes With Rice
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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