Blushing Rice Tomato Cups

Makes 6 servings.

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

 * 1) 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.
 * 2) Place tomatoes in greased large baking dish; place dish in pan filled with 1/2-inch hot water.
 * 3) Bake at 375 degrees 20 to 25 minutes.
 * 4) Cook Onion and green pepper in butter in large skillet over medium heat until tender.
 * 5) Stir in rice, corn, tomato pulp, Mushrooms, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper; heat thoroughly.
 * 6) Add 1/4 cup Cheese. Spoon into tomato shells. Top with remaining 1/4 cup Cheese; sprinkle with paprika.
 * 7) Spoon any leftover mixture in baking pan and bake with tomatoes. Serve tomatoes surrounded by extra mixture.