Rice-Stuffed Tomatoes with Mushroom Sauce

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Rice-Stuffed Tomatoes with Mushroom Sauce
4 large ripe tomatoes
1 can cream of mushroom soup
Salt, pepper to taste
Stuffing (see below)
Buttered cracker crumbs
Stuffing:
1 onion
1/2 green pepper, chopped
1 rib celery, chopped
2 tablespoons margarine
2 to 3 cups bread crumbs or cooked rice
chopped tomato centers
Cut slices from stem ends of tomatoes, scoop out centers. Chop and save centers for stuffing. Pour soup into a shallow baking dish. Set tomatoes in soup. Sprinkle tomato cavities with salt and pepper. Stuff (stuffing directions below), sprinkle with buttered bread crumbs, and bake at 350° for about 30 minutes.
Stuffing
Cook chopped onion, green pepper, and celery in the margarine for 5 minutes, or until tender, stirring occasionally. Stir in chopped tomato centers. Add 2 to 3 cups bread crumbs, cooked rice. For a non-vegetarian variation, try cooked ground beef or for vegetarians — other vegetables as stuffing or additions to the stuffing.

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