6 med. tomatoes, about 2 lb.
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 inch wall; chop enough pulp to measure 1/3 cup.

Mix tomato pulp, green pepper, cheese, croutons and salt. Fill tomatoes in ungreased oblong baking dish, 12 x 7 1/2 x 2 inches. Cook uncovered in 350 degree oven until tomatoes are heated through, about 20 minutes. Garnish with parsley sprigs or crumbled crisply fried bacon if desired. 6 servings.