Ingredients
-
8
-
1/2
-
1/4
-
1/2
-
4
-
3
-
1/2
-
1/4
-
1
-
-
-
-
-
-
Directions
B l t Stuffed Tomatoes, This is a great recipe to try, especially if you have an overabundance of garden tomatoes at the end of summer , Yummo! A perfect light lunch to use up those summer tomatoes , Yum!
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Steps
|
1
Done
|
With a Serrated Knife, Slice the Tops Off Tomatoes and Reserve Tops. Remove the Cores and Discard. Using a Small Spoon (a Grapefruit Spoon Works Well), Scoop Out Tomato Pulp & Seeds from the Tomatoes, Reserving 1/2 Cup Good Tomato Bits/Pulp. Let Tomato Shells Drain Upside-Down on Paper Towels. |
|
2
Done
|
Meanwhile, in a Large Skillet Over Medium to Medium-High Heat, Cook Bacon Until Crisp; Transfer Bacon to Paper Towel to Drain. |
|
3
Done
|
Thinly Slice Lettuce Into Fine Shreds and Transfer Lettuce to a Medium or Large Mixing Bowl. Add Reserved Tomato Bits or Pulp, Shredded Cheddar Cheese, Green Onions, Mayonnaise, Vinegar, Beau Monde Seasoning and Hot Pepper Sauce; Stir Until Well Blended. Crumble the Cooked Bacon and Stir Into the Lettuce Mixture. |
|
4
Done
|
Place Tomato Shells Upright on a Large Platter. Spoon Lettuce Filling Into the Tomato Shells, Mounding Slightly. Replace Tomato Tops. Serve Immediately. |
