RICE STUFFED TOMATOES

6 large tomatoes
1 green bell pepper, chopped
1 large onion, chopped
1 jalapeno pepper, chopped (WEAR GLOVES)
1 cup cooked brown rice
6 slices bacon, fried and crumbled
Salt and ground black pepper to taste
Whole Wheat Breadcrumbs

Cut off tops of tomatoes; scrape pulp out of inside. Add pulp to skillet with bell pepper, onion and jalapeno pepper. Cook, covered, over low heat about 45 minutes.

Preheat oven to 425 degrees.

Add rice and bacon to tomato mixture; season with salt and pepper.

Stuff mixture into hollowed tomatoes; sprinkle with breadcrumbs.

Place tomatoes in a casserole or baking dish with a small amount of water to prevent sticking.
Bake 15 to 20 minutes or until tomatoes are tender.

Makes 6 servings.