3 slices bacon
1/4 c. chopped green pepper
1/4 c. chopped onion
6 med. tomatoes
1 c. whole kernel corn
1 tsp. seasoned salt

Fry bacon in skillet until crisp. Drain and set aside. Remove drippings, leaving about 1 tablespoon. Saute green pepper and onion slightly. Meanwhile, prepare tomatoes by removing top slice and center core from each. Scoop out pulp. Add pulp, corn and seasoned salt to vegetables in skillet. Heat thoroughly. Crumble bacon and add to vegetable mixture, saving out some of the bacon for garnish. Fill tomato cups and top with remaining bacon. Bake in shallow dish in moderate oven (350 degrees) 15 to 20 minutes. Makes 6 servings.