6    Tomatoes; ripe

           Salt
      1 md Green pepper; diced

      1 sm Onion; chopped

    1/4 c  Butter; melted

      1 c  Rice;regular, cooked

      1    Egg; well beaten

    1/4 ts Oregano

    1/4 ts Ground basil

    1/2 ts Salt

      1 c  Cheddar cheese; shredded

      4 sl Bacon; cooked and crumbled

  Wash and cut tops off tomatoes; scoop out pulp.  Sprinkle inside of tomato
  shells lightly with salt; invert to drain.  Chop pulp.
  Saute green pepper and onion in melted butter.  Add tomato pulp, rice, egg,
  and seasonings; mix well.  Stir in cheese and bacon, saving a small amount
  of each to sprinkle on top of each tomato.
  Fill tomatoes with rice mixture.  Sprinkle tops with reserved cheese and
  bacon.  Place tomatoes in a greased shallow baking dish; add a small amount
  of water, and bake at 350 degrees for 25 to 30 minutes.
  SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy
  Coleman.