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|Vera Cruz Tomatoes|
"This is a recipe that may be used as an appetizer or essential meal. And you may use any length tomatoes you need. Just ensure they're firm. If you use roma tomatoes you may get extra servings with the stuffings."
- four firm ripe tomatoes
- 3 slices bacon
- 1/four cup chopped onion
- 8 oz sparkling spinach, stems snipped
- half cup sour cream
- 1/4 teaspoon hot pepper sauce
- salt to taste
- half of cup shredded Mexican cheese combination
|Prep : 20M||Cook : 4M||Ready in : 1H|
- Preheat an oven to 375 ranges F (one hundred ninety levels C). Grease an 8x8 inch baking dish.
- Cut tops from tomatoes; do away with seeds and membranes. Place tomato shells upside down on paper towels to drain till filling.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning once in a while, till lightly browned, about 10 mins. Drain the bacon slices on a paper towel-coated plate, reserve drippings. Crumble bacon and set apart. Return 2 tablespoons of drippings to skillet.
- Cook onion within the bacon drippings till gentle, about 5 minutes. Stir in spinach; cook and stir until wilted, approximately 2 mins. Remove from warmness. Stir in bitter cream, reserved crumbled bacon, and warm pepper sauce.
- Sprinkle tomato shells with salt; fill evenly with bacon and spinach aggregate. Place tomatoes in organized baking dish.
- Bake in preheated oven till hot, 20 to twenty-five mins. Remove, and top lightly with the shredded cheese. Return to the oven; bake until cheese is melted, about five mins.
- Reynolds® Aluminum foil may be used to hold food wet, prepare dinner it evenly, and make clean-up easier.
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