Blushing Rice Tomato Cups

Description
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Ingredients

 * 6 large firm ripe tomatoes
 * 1 1/2 teaspoons salt, divided
 * 1/2 teaspoon ground black pepper, divided
 * 1/2 cup chopped onion
 * 1/2 cup chopped green pepper
 * 2 tablespoons butter or margarine
 * 3 cups cooked rice
 * 1 8-ounce can whole kernel corn, drained
 * 1 4-ounce can sliced mushrooms, drained
 * 1/2 cup (2 ounces) diced Cheddar cheese, divided
 * 1/4 to 1/2 teaspoon paprika

Directions

 * Cut slice from top of each tomato. Remove pulp; reserve. Sprinkle tomato shells with salt and black pepper; turn upside down on paper towel to drain.


 * Place tomatoes in greased large baking dish; place dish in pan filled with 1/2-inch hot water. Bake at 375 degrees 20 to 25 minutes.

*Cook onion and green pepper in butter in large skillet over medium heat until tender.


 * Stir in rice, corn, tomato pulp, mushrooms, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper; heat thoroughly.


 * Add 1/4 cup cheese. Spoon into tomato shells.


 * Top with remaining 1/4 cup cheese; sprinkle with paprika. Spoon any leftover mixture in baking pan and bake with tomatoes.


 * Serve tomatoes surrounded by extra mixture.