Creole Stuffed Tomatoes

Name: Creole Stuffed Tomatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8 servings.
Ingredients: 6 to 8 large tomatoes; 1/2 teaspoon salt; 2 cups cooked long grain rice; 1/2 pound sliced bacon, cooked and crumbled; 3/4 cup shredded cheddar cheese; 1/2 cup finely chopped onion; 1/4 cup minced fresh parsley; 1 egg, beaten; 1/2 teaspoon pepper; 1 pound cooked small shrimp; 1/4 cup dry bread crumbs; 2 tablespoons butter, melted

One of my hobbies is cooking and trying out different foods. This recipe is something I created years ago and have made many times since.

Ingredients

6 to 8 large tomatoes
1/2 teaspoon salt
2 cups cooked long grain rice
1/2 pound sliced bacon, cooked and crumbled
3/4 cup shredded cheddar cheese
1/2 cup finely chopped onion
1/4 cup minced fresh parsley
1 egg, beaten
1/2 teaspoon pepper
1 pound cooked small shrimp
1/4 cup dry bread crumbs
2 tablespoons butter, melted

Directions

Cut a thin slice off the top of each tomato; scoop out the discard pulp. Sprinkle salt inside the tomatoes; invert on paper towels to drain. In a large bowl, combine the rice, bacon, cheese, onion, parsley, egg and pepper. Fold in shrimp. Spoon into tomatoes. Place in a greased 13-in. x 9-in. baking dish. Combine bread crumbs and butter; sprinkle over the tomatoes. Bake, uncovered, at 350° for 30 minutes or until heated through.