SPINACH STUFFED TOMATOES
Steps:
- Cut the tops from the tomeatoes. Discard tops. Scoop out the centers, discard the tomato pulp. Invert the shells on paper towel to drain. Sprinkle the shells with salt. In a skillet cook bacon till crisp. Remove and drain on paper towel reserving 1 T of the drippings in the skillet. Crumble the bacon and set aside. For filling, cook the chopped onion in reserved drippings till tender; stir in the spinach. Cover and cook for 3 to 5 minutes or till tender. Remove from heat. Stir together the sour cream, flour, salt, and bottled hot pepper sauce; stir into the spinach mixture. Stir in the bacon pieces. Spoon the spinach filling into the drained tomato shells. Place the filled shells in a shallow baking pan. Bake in a 375 degree oven about 15 minutes or till heated through. Top with shredded mozzarella cheese; bake for 2 to 3 minutes more or till cheese is melted.
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