6 med. tomatoes (about 2 lbs.)
1/2 sm. green pepper, finely chopped (about 1/4 c.)
1/4 c. grated Parmesan cheese
1/3 c. croutons
1 tsp. salt

Remove stem ends from tomatoes; cut thin slice from bottom of each tomato to prevent tipping. Remove pulp from each tomato, leaving a 1/2" wall; chop enough pulp to measure 1/3 cup. Mix tomato pulp, green pepper, cheese, croutons and salt. Fill tomatoes with tomato cheese mixture. Place filled tomatoes in ungreased oblong baking dish, 12" x 7 1/2" x 2". Cook uncovered in 350 degree oven until tomatoes are heated through, about 20 minutes. Garnish with parsley sprigs or crumbled crispy fried bacon if desired. Before baking I place a small square of American cheese on top of each tomato.