Bacon-and-Rice-Stuffed Tomatoes

Cut a 1/2-inch slice from the top of each tomato and discard. Using a teaspoon or melon baller, scoop out pulp, leaving a 1/2-inch-thick shell. Discard seeds and coarsely chop pulp (should have about 1 cup). Set aside.

Cook bacon until crisp. Drain and crumble; set aside.

Prepare rice according to package directions; set aside.

Melt butter in a medium skillet over medium heat. Add garlic and cook, stirring constantly, for 30 seconds. Stir in chopped tomato pulp, green pepper and parsley. Sauté for 2 minutes, until pepper is crisp-tender. Stir in bacon, rice and croutons.

Spoon rice filling into tomatoes. Arrange stuffed tomatoes in an 11-by-7-inch baking dish. Bake, uncovered, for 15 minutes or until heated through. Serve immediately.