Blushing Rice Tomato Cups

6 lg. firm ripe tomatoes
Salt and ground black pepper
1/2 cup ea. chopped onions and green pepper
2 tbsp. butter or margarine
1 can (4 oz.) sliced mushrooms, drained
1 can (8 oz.) whole kernel corn, drained
3 cup cooked rice
1/2 cup diced cheddar cheese, divided

Wash tomatoes; cut slices from top of each tomato. Cut out center pulp and reserve. Sprinkle tomato shells with salt and pepper; turn upside down to drain. In a large skillet cook onions and green pepper in butter until tender. Add mushrooms, corn, rice, tomato pulp, 1 teaspoon salt, and 1/4 teaspoon pepper. Heat thoroughly. Add 1/4 cup of cheese. Spoon into tomato shells. Top with remaining cheese. Sprinkle with paprika. Place tomatoes in a baking dish with about 1/2 inch water in pan. Bake at 375F for 20 to 25 minutes. Spoon any leftover dressing in baking pan and cook alongside tomatoes. Serve tomatoes surrounded by extra dressing.

Serve with pot roast, sauteed liver and bacon, broiled chopped steak.

Makes 6 servings

Return To:

Cajun Country -- New Iberia, Louisiana