Cooking Instructions
1
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Heat oven to 400°F. Cut thin slice from top of each tomato; scoop out pulp and set aside. Drain tomatoes upside down on rack.
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2
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Meanwhile, in skillet, cook bacon until almost done. Drain off fat. Add green pepper and onion and sauté until soft. Remove skillet from heat. Blend in cheddar, lettuce and tomato pulp.
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3
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Fill each shell with 1/4 of mixture. Sprinkle with cracker crumbs and dot with 1 teaspoon butter each. Place in buttered baking dish, bake for 25 to 30 minutes.
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