Ingredients for B L T Stuffed Tomatoes
- 6 large ripe tomatoes
- 1 pound bacon, cooked and crumbled
- 1 cup shredded iceberg lettuce
- 1 cup shredded cheddar cheese
- 1/2 cup sliced green onions
- 1/2 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon Beau Monde seasoning
- 1/4 teaspoon hot pepper sauce (or to taste)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
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How to Make B L T Stuffed Tomatoes
- Preheat oven to 375°F (190°C).
- Slice the tops off the 6 large ripe tomatoes using a serrated knife and reserve the tops.
- Remove and discard the cores from the tomatoes.
- Using a small spoon, gently scoop out the tomato pulp and seeds, reserving about 1/2 cup of the pulp and bits.
- Invert the tomato shells and let them drain upside down on paper towels for 10 minutes.
- While tomatoes drain, cook bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and place on paper towels to drain. Crumble bacon once cooled.
- In a medium bowl, combine the reserved tomato pulp, shredded lettuce, cheddar cheese, sliced green onions, mayonnaise, vinegar, Beau Monde seasoning, hot pepper sauce, salt, and pepper. Mix well.
- Gently stir in the crumbled bacon.
- Place the tomato shells upright on a baking sheet.
- Spoon the lettuce mixture into the tomato shells, mounding slightly.
- Replace the tomato tops.
- Bake for 15-20 minutes, or until the tomatoes are heated through and the filling is bubbly.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
15g
Fat
30g
Carbs
2g
