B.l.t. Stuffed Tomatoes

1. 1

   With a serrated knife, slice the tops off tomatoes and reserve tops.

2. 2

   Remove the cores and discard.

3. 3

   Using a small spoon (a grapefruit spoon works well), scoop out tomato pulp & seeds from the tomatoes, reserving 1/2 cup good tomato bits/pulp.

4. 4

   Let tomato shells drain upside-down on paper towels.

5. 5

   Meanwhile, in a large skillet over medium to medium-high heat, cook bacon until crisp; transfer bacon to paper towel to drain.

6. 6

   Thinly slice lettuce into fine shreds and transfer lettuce to a medium or large mixing bowl.

7. 7

   Add reserved tomato bits or pulp, shredded cheddar cheese, green onions, mayonnaise, vinegar, Beau Monde seasoning and hot pepper sauce; stir until well blended.

8. 8

   Crumble the cooked bacon and stir into the lettuce mixture.

9. 9

   Place tomato shells upright on a large platter.

10. 10

    Spoon lettuce filling into the tomato shells, mounding slightly.

11. 11

    Replace tomato tops.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.