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Stuffed Tomatoes

Stuffed Tomatoes

6 large tomatoes
12 pieces crisp bacon, crumbled  (reserve some of the bacon drippings)
1 medium onions, chopped
1 bell pepper, chopped
6 pieces crisp toast, crumbled in milk and squeezed slightly dry
Mustard
Worcestershire sauce
1 cup grated sharp cheddar cheese

Cut tops off tomatoes, scoop out insides and set aside.  In bacon drippings, sauté onion and bell pepper, and 1 small clove chopped garlic until soft.  Add tomatoes you set aside, please chop these, and cook until tomato juice is almost gone.  Add toast, crumbled bacon, 2 tsp. of yellow mustard, and cheese.  Mix well, stuff tomato shells, and top with more cheese, parsley, and bread crumbs.  

Bake at 350 degrees until shells are soft.  These freeze very well before cooking.