Wild Rice and Bacon Stuffed Tomatoes

Preheat oven to 350ºF.

Cut a 1/2-inch slice from the top of each ‘mater (that’s a tomato). Toss out the tops. Using a melon baller or a teaspoon, scrape out the pulp, leaving a 1/2-inch shell to stuff. Get rid of the seeds, but coarsely chop the pulp and set aside.

Cook the bacon until crisp. Remove from heat, let cool and crumble.

Melt the butter in a skillet over medium heat. Toss in the garlic and bloom for 30 seconds. Add the tomato pulp, diced green pepper and parsley. Saute 2 minutes, until the pepper is crisp-tender. Stir in the rice, bacon and the breadcrumbs.

Stuff each tomato with the filling. Dollop just a smidge more of the sun-dried tomato butter (trust me on this) on each tomato. Bake, uncovered about 15 minutes.

Food time!