|3 slices||reduced-sodium bacon, chopped into 1/4‑inch pieces|
|1||medium red onion, chopped|
|1||small green bell pepper, chopped|
|1||jalapeño pepper, seeded and minced (wear gloves to prevent irritation)|
|2||garlic cloves, minced|
|1 tablespoon||chopped fresh oregano (or 1 teaspoon dried)|
|1/4 teaspoon||freshly ground black pepper|
|1/2 cup||shredded reduced-fat pepper Jack cheese|
Set the broiler rack 4-6 inches from the heat and preheat the broiler. Line the broiler tray with foil.
Halve the tomatoes lengthwise and scoop the flesh out of their centers and chop, reserving the tomato shells.
In a large nonstick skillet over medium heat, cook bacon until crisp, 3‑4 minutes; drain and discard the fat. Remove the bacon with a slotted spoon to a paper towel-lined plate and reserve.
Add the onion, bell pepper, jalapeño, and garlic to the skillet and cook, stirring occasionally, over medium-high heat, until the vegetables are softened slightly, about 5 minutes. Stir in the reserved chopped tomato flesh, oregano, and black pepper and cook until soft, about 5 minutes.
Evenly divide the cooked vegetable mixture among the tomato shells and place in the broiler pan. Sprinkle each filled shell with 1 tablespoon of the cheese and scatter the bacon over tops. Broil until the cheese is melted, 3‑4 minutes. Serve immediately or at room temperature.
|Serving Size||2 tomato halves|
|Sat Fat||2.5 g|
|Trans Fat||0 g|