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Cheese and Bacon Stuffed Tomatoes

Servings: 4


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

Cooking Directions:

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.

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.

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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