Cheese and Bacon Stuffed Tomatoes

Ingredients

4 medium-size firm tomatoes

12 slices bacon, cut up

1/2 cup chopped green bell pepper

1/2 cup onion, chopped

1 1/2 cups (6 ounces) Wisconsin cheddar cheese, shredded

2 tablespoons lettuce, chopped

2 tablespoons cheese crackers, crushed

4 teaspoons butter

1	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.
2	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.
3	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.