onion, diced fine
green bell pepper, diced fine
salt and pepper
cheddar cheese, grated
bacon, fried crisp, crumbled
6 -8 slices
bread, dried and crushed into crumbs
1 1/2 cups
grated parmesan cheese
( more or less to taste)
( for cooking)
- Make bread crumbs in advance either converting bread slices into bread
- crumbs by drying in oven or leaving out on counter for a day to dry the bread, or else just simply substitute equivalent amount of store-bought, pre-packaged bread crumbs (roughly, my guess is 1 1/2 to 2 cups depending on your preference for how dry to make the stuffing).
- Fry bacon and crumble. Grate cheese.
- Dice celery and green pepper.
- Set all aside.
- Remove top of each tomato. Scoop out tomatoes using something like a melon ball scooper or other sharp edge instrument to remove pulp but in process to keep from
- mashing up the tomato.
- Chop tomato pulp into small chunks.
- Add diced onion, bell pepper, celery, cheese and pre-cooked bacon to tomato pulp pieces, then add bread crumbs and stir them into tomato pulp mixture.
- Add salt and pepper to taste.
- Spoon the tomato pulp/stuffing mixture back into tomato shells, mounding slightly over top of scooped out tomato
- Place in baking dish of appropriate size, add enough water (about 1 1/2 to 2 cups) to the bottom of baking dish to prevent tomatoes burning while baking.
- Cover baking dish with aluminum foil and bake at 375 for 35 minutes or until
- you can smell the tomatoes cooking.
- A few minutes prior to serving, remove the aluminum foil from top of baking dish and liberally sprinkle the top of each stuffed tomato with parmesan cheese.
- Place tomatoes under broiler for 1 to 2 minutes or until parmesan is golden brown.
- Quickly remove from broiler heat and serve or set aside tomatoes on very low heat to keep warm until you can serve them.
- (Note: Be careful not to broil too long and burn the top of the stuffed tomatoes).
- Serve and enjoy.