4 med. tomatoes
1 c. chilled cooked rice
1 green onion, sliced
1/2 c. cooked peas
1/4 c. finely chopped red or green pepper
1/3 c. mayonnaise
1/4 tsp. salt
Olive slices and lettuce leaves for garnish

Preparation:

1. Wash tomatoes. Cut a slice from the top of each. Carefully scoop out pulp with a teaspoon or grapefruit spoon (reserve pulp for another use). Turn tomatoes upside down on paper toweling to drain.

2. Combine rice with green onion, peas, pepper, mayonnaise and salt. Gently stir together.

3. Spoon rice mixture into tomato shells. Top each with olive slice.

4. Arrange tomatoes on small serving platter lined with lettuce leaves. Or set on a lettuce leaf on small individual serving plates.