Baked Stuffed Tomatoes

Baked Stuffed Tomatoes

6 large beefsteak tomatoes
2 cups rice, cooked
8 ounces fontina cheese, cubed
1 bell pepper, seeded and finely chopped
1 egg
2 teaspoons minced garlic
2 teaspoons each of salt, pepper, cumin, parsley

Preheat the oven to 340*. Cut off the stalk end of the tomatoes, and using a teaspoon, remove as much of the interior of each tomato as possible, without breaking the walls of the fruit. Arrange the tomatoes on an oiled baking dish and sprinkle them with salt. Mix together well all ingredients and stuff the tomatoes. Bake in oven for about 30 minutes. serves 6