Stuffed Tomatoes

I'm so happy it's summer.
And while I don't like to turn on my oven when it's hot outside, this recipe is worth it.
I got the original recipe from a flier our local grocery store sends us, but then I tweaked the recipe some. This will become one of our summer staples...savory and flavorful, yet light enough to eat when you're hot.
I love it and hope you do to.

Stuffed Tomatoes

• 5-6 Med. tomatoes
• 6 slices of turkey bacon
• 1 8 oz. package Uncle Ben's wild and long grain rice
• 1 T. butter
• 2-3 cloves garlic, minced
• 1 green pepper, chopped
• 2 T. fresh parsley
• Olive oil, for drizzling
• 1/4 C. grated Parmesean cheese

Preheat oven to 350*. Grease glass baking dish (not metal). Slice tops off of tomatoes. Using melon baller, scoop out and discard seeds. Scoop out pulp, chop into pieces, and set aside.

Cook bacon, drain, and crumble. Prepare rice according to package directions.

In Med. skilled over Med. heat, melt butter. Add garlic and cook 1-2 min. Stir in reserved tomato pulp, green pepper, sauteing 2 minutes. Stir in bacon, rice, and parsley.

Arrange tomatoes in baking dish and spoon filling into tomatoes. drizzle with olive oil and sprinkle with cheese. Bake uncovered for 15 min. at 350*.