Shelly's Recipe

Grilled - PATIO TOMATOES

Category: Sides

6 medium tomatoes
6 slices bacon
3/4 cup minced onion
1 1/2 cups cooked white rice
1 cup cheddar cheese, shredded
2 tsp dried parsley flakes
1/4 tsp salt and dried thyme, crushed
1/8 tsp pepper

Cut a thin slice off stem end of tomatoes. Hollow tomatoes, leaving a 1/4 inch thick shell. Reserve pulp for another use. Drain tomato shells upside down on paper towels. Set aside.

In a large skillet, cook bacon until crispy. Drain, crumble and set aside. Reserve 1 tbsp bacon drippings in skillet and discard excess. Add onion to drippings in skillet and cook until tender but not brown.

In a medium-size bowl, combine rice, cheese and seasonings. Stir in bacon bits and onion. Turn tomato shells right-side up. Spoon about 1/2 cup of rice mixture into each tomato. Place each filled tomato in the center of a 6 inch square piece of foil. Fold foil around each tomato leaving top open. Place tomatoes in foil in center of cooking grill. Grill approximately 25 minutes or until heated through. Serves 6