Creole Stuffed Tomatoes

Here's a quick and easy Saturday dish...

Ingredients:

4 Creole tomatoes
2 cups dirty rice
Bell pepper strips for garnish

Method:

Preheat oven to 350 degrees F.
Scoop out tomatoes; drain upside down on paper towels.
Fill each tomato with one-fourth cup dirty rice and place in a baking pan.
Fill with water about halfway to the top of the tomatoes.
Cook for 30 minutes.
Garnish with red, green and yellow bell pepper strips.

Serves: 4

Stephan sez, Take a wafer thin slice off the bottom to create a flat surface, then your tomatoes won't tip over.