Deviled Tomatoes

Name: Deviled Tomatoes
Ingredients: 6 slices bacon, cut in 1/2-inch pieces; 1 cup chopped green bell pepper; 1 cup chopped red onion; 2 jalapeno peppers, seeded and diced; 2 garlic cloves, minced; 3 large tomatoes, peeled and halved; 1 tablespoon chopped fresh oregano; Salt and freshly ground black pepper; 6 slices sourdough bread, toasted; 1/4 pound pepper Jack cheese, shredded (1/2 cup)

10 ingredients

13 steps

Ingredients

6 slices bacon, cut in 1/2-inch pieces
1 cup chopped green bell pepper
1 cup chopped red onion
2 jalapeno peppers, seeded and diced
2 garlic cloves, minced
3 large tomatoes, peeled and halved
1 tablespoon chopped fresh oregano
Salt and freshly ground black pepper
6 slices sourdough bread, toasted
1/4 pound pepper Jack cheese, shredded (1/2 cup)

Directions

1

In a large skillet set over medium heat, cook the bacon until crisp, about 6 minutes.
2

Transfer the bacon to paper towels and reserve the bacon drippings in the pan.
3

Add the bell pepper, onion, jalapenos, and garlic to the pan.
4

Cook, stirring occasionally, for 5 minutes.
5

Meanwhile, scoop the flesh out of the center of the tomatoes and chop, reserving the shells.
6

Add the chopped flesh to the pan.
7

Stir in the oregano, season with salt and pepper, and cook for 2 minutes.
8

Place an oven rack in the center of the oven and heat the broiler.
9

Put the bread slices in a 9 x 13-inch baking dish.
10

Top each slice of bread with a tomato half.
11

Divide the vegetable mixture evenly among the tomato halves.
12

Top each with cheese.
13

Broil for 3 minutes or until the cheese is melted.