Stuffed Tomatoes - cooking recipe

Ingredients

4 medium tomatoes (firm)
12 bacon slices, cut up
1/2 c. bell pepper, chopped
1/2 c. onion, chopped
1 1/2 c. cheese, shredded
2 Tbsp. lettuce, chopped
2 Tbsp. saltines, crushed
4 tsp. margarine

Preparation

Cut thin
slice from the top of each tomato.
Scoop out pulp and set aside. Drain tomatoes upside down.\tCook bacon in a 12-inch
Dutch oven.
Drain off grease.
Add bell pepper and onion.
Saute
until
soft.
Remove
from heat.
Blend cheese, lettuce and tomato\tpulp.
Fill
each tomato shell with 1/4 of the mixture.
Sprinkle
with saltine crumbs and 1 teaspoon of margarine
(melted) each.
Place in 8-inch Dutch oven. Bake 30 minutes with 12 coals on top and 10 coals on the bottom.