Bacon-Stuffed Tomatoes

Ingredients

6 slices Indiana Kitchen bacon cooked and chopped

6 medium tomatoes

6 oz. feta crumbled

1/2 cup green onions chopped

1/3 cup breadcrumbs

6 sprigs parsley

olive oil

Serving: 6 servings

Instructions

1. Preheat oven to 350 degrees F and grease an 11x7 inch baking dish OR set grill to medium heat and brush oil on grate to prevent sticking.

2. Wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp or use for other recipe.

3. Stir bacon, green onion, feta, breadcrumbs and salt and pepper into bowl with tomato pulp. Then spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish or on grill.

4. Bake 20 to 25 minutes, until heated through. Garnish with parsley sprigs.