Creole Stuffed Tomatoes

• 6 to 8 large tomatoes
• 1/2 teaspoon salt
• 2 cups cooked long grain rice
• 1/2 pound sliced bacon, cooked and crumbled
• 3/4 cup shredded cheddar cheese
• 1/2 cup finely chopped onion
• 1/4 cup minced fresh parsley
• 1 egg, beaten
• 1/2 teaspoon pepper
• 1 pound cooked small shrimp
• 1/4 cup dry bread crumbs
• 2 tablespoons butter, melted

1. Cut a thin slice off the top of each tomato; scoop out the discard pulp. Sprinkle salt inside the tomatoes; invert on paper towels to drain. In a large bowl, combine the rice, bacon, cheese, onion, parsley, egg and pepper. Fold in shrimp. Spoon into tomatoes. Place in a greased 13-in. x 9-in. baking dish. Combine bread crumbs and butter; sprinkle over the tomatoes. Bake, uncovered, at 350u0b0 for 30 minutes or until heated through.

tomatoes, salt, long grain rice, bacon, cheddar cheese, onion, fresh parsley, egg, pepper, shrimp, bread crumbs, butter

Taken from www.tasteofhome.com/recipes/creole-stuffed-tomatoes/ (may not work)