Wild Rice and Bacon Stuffed Tomatoes

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Cut a 1/2-inch slice from the top of each mater (thats a tomato).

3. 3

   Toss out the tops.

4. 4

   Using a melon baller or a teaspoon, scrape out the pulp, leaving a 1/2-inch shell to stuff.

5. 5

   Get rid of the seeds, but coarsely chop the pulp and set aside.

6. 6

   Cook the bacon until crisp.

7. 7

   Remove from heat, let cool and crumble.

8. 8

   Melt the butter in a skillet over medium heat.

9. 9

   Toss in the garlic and bloom for 30 seconds.

10. 10

    Add the tomato pulp, diced green pepper and parsley.

11. 11

    Saute 2 minutes, until the pepper is crisp-tender.

12. 12

    Stir in the rice, bacon and the breadcrumbs.

13. 13

    Stuff each tomato with the filling.

14. 14

    Dollop just a smidge more of the sun-dried tomato butter (trust me on this) on each tomato.

15. 15

    Bake, uncovered about 15 minutes.

16. 16

    Food time!

* Per serving · 4 servings · Values may vary.

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