Baked Stuffed Tomatoes

Recipe by: Sue Thompsom - Texas
Servings: 6

6 medium tomatoes (about 2 pounds)
1/4 cup finely chopped green pepper
1/4 cup grated Parmesan cheese
1/3 cup croutons
1 teaspoon salt
parsley sprigs or crumbled crisply fried bacon

Heat oven to 350 degrees. Wash tomatoes; remove stem ends. Remove pulp from each tomato, leaving a 1/2 inch wall; chop pulp to measure 1/3 cup. Stir together tomato pulp and remaining ingredients except parsley. Fill tomatoes with tomatoes cheese mixture. Place filled tomatoes in ungreased baking dish, 11 x 7 x l/2 inches. Bake 20 to 25 minutes or until tomatoes are heated through. Garnish with parsley.

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