Stuffed Tomatoes

• 3 strips bacon
• 1/4 c. chopped onion
• 1 clove garlic, chopped
• 8 oz. fresh spinach, snipped
• 1/2 c. sour cream
• dash of hot sauce
• 4 medium tomatoes
• 1/2 c. shredded mozzarella cheese
• 1 c. dried black-eyed peas
• 1 bay leaf
• 1/2 c. chopped onion
• 1/4 lb. diced smoked bacon or 2 or 3 smoked ham hocks
• 1 red pepper pod, diced
• 3 c. cooked rice
• salt and pepper to taste

1. Soak dried black-eyed peas in water overnight; drain. Place in a large kettle; cover with water. Add bay leaf, onion, bacon or ham hocks and red pepper pod. Cook until peas are tender. Add cooked rice, salt and pepper. Turn into a casserole; cover and bake at 350u0b0 until liquid is absorbed.

bacon, onion, clove garlic, fresh spinach, sour cream, hot sauce, tomatoes, mozzarella cheese, blackeyed peas, bay leaf, onion, bacon, red pepper, rice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=86311 (may not work)