What's not to love about a tomato stuffed with shredded cheddar cheese, crisp crumbled bacon and topped with buttery crushed cheese crackers? Go ahead, indulge yourself to a special treat once in awhile...moderation is the key! (Of course, one can always reduce the calories by using lowfat cheese and turkey bacon!)

Wisconsin Cheese and Bacon Stuffed Tomatoes

4 medium-size firm tomatoes
12 slices bacon, cut up
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 1/2 cups (6 ounces) shredded Wisconsin Cheddar cheese
2 tablespoons chopped lettuce
2 tablespoons crushed cheese crackers
4 teaspoons butter

1. Preheat oven to 400°F (220°C).
2. Cut thin slice from top of each tomato; scoop out pulp and set aside. Drain tomatoes upside down on rack.
3. Meanwhile, in a skillet, cook bacon until almost done. Drain off fat. Add green pepper and onion and sauté until soft. Remove skillet from heat. Blend in cheese, lettuce and tomato pulp.
4. Fill each shell with 1/4 of mixture. Sprinkle with cracker crumbs and dot with 1 teaspoon butter each.
5. Place in buttered baking dish, bake in hot oven for 25 to 30 minutes.

Makes 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.