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What's not to love about a tomato stuffed
with shredded cheddar cheese, crisp crumbled bacon and topped
with buttery crushed cheese crackers? Go ahead, indulge yourself
to a special treat once in awhile...moderation is the key! (Of
course, one can always reduce the calories by using lowfat cheese
and turkey bacon!)
Wisconsin Cheese
and Bacon Stuffed Tomatoes
- 4 medium-size firm tomatoes
12 slices bacon, cut up
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 1/2 cups (6 ounces) shredded Wisconsin Cheddar cheese
2 tablespoons chopped lettuce
2 tablespoons crushed cheese crackers
4 teaspoons butter
- Preheat oven to 400°F (220°C).
- Cut thin slice from top of each tomato;
scoop out pulp and set aside. Drain tomatoes upside down on rack.
- Meanwhile, in a skillet, cook bacon until
almost done. Drain off fat. Add green pepper and onion and sauté
until soft. Remove skillet from heat. Blend in cheese, 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 in
hot oven for 25 to 30 minutes.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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