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.