4 lg. tomatoes
3 tbsp. water
1 onion, diced
1/2 green pepper, diced
2 c. cooked rice
1 tbsp. grated Romano or Parmesan cheese

1. Remove pulp of each tomato, leaving shell for stuffing.

2. Chop tomato pulp fine and place in a nonstick pan with 3 tablespoons of water.

3. Add onion and green pepper and simmer over low heat, stirring occasionally, until vegetables are soft.

4. Add cooked rice and mix well.

5. Remove from heat and stuff tomato shells with mixture.

6. Top tomatoes with grated cheese and bake in a 350 degree oven for 30 minutes.

Serves 4.