Baked Stuffed Tomatoes Recipe
Ingredients
| Tomatoes | 6 Medium | |
| Bacon Slices | 2 | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| 1 cup cooked corn | ||
| Generous dash pepper | ||
| 3/4 cup toasted buttered bread cubes | ||
| Cream of celery | 1 Can (10oz), condensed | |
| Milk | 1/4 Cup (16 tbs) | |
Directions
Cut slice from top of tomatoes; scoop out and save pulp leaving 1/4-inch shell.
In skillet, cook bacon; remove and crumble.
Cook green pepper and onion in drippings until tender; stir in corn, pepper, and all but 1/2 cup tomato pulp.
Cook over low heat 5 minutes.
Place 1 tablespoon bread in each tomato; fill with vegetable mixture.
Top with remaining bread.
Place in baking dish; add water to just cover bottom of dish.
Bake at 350°F. for 20 minutes.
Meanwhile in saucepan, combine soup, reserved tomato pulp, milk, and bacon; heat but do not boil.
In skillet, cook bacon; remove and crumble.
Cook green pepper and onion in drippings until tender; stir in corn, pepper, and all but 1/2 cup tomato pulp.
Cook over low heat 5 minutes.
Place 1 tablespoon bread in each tomato; fill with vegetable mixture.
Top with remaining bread.
Place in baking dish; add water to just cover bottom of dish.
Bake at 350°F. for 20 minutes.
Meanwhile in saucepan, combine soup, reserved tomato pulp, milk, and bacon; heat but do not boil.
Chef
