Wisconsin Cheese and Bacon Stuffed Tomatoes

Preheat oven to 400°F (220°C). Cut thin slice from top of each tomato; scoop out pulp and set aside. Drain tomatoes upside down on rack. Meanwhile, in a skillet, cook bacon until almost done. Drain off fat. Add green pepper and onion and sauté until soft. Remove skillet from heat. Blend in cheese, lettuce and tomato pulp. Fill each shell with 1/4 of mixture. Sprinkle with cracker crumbs and dot with 1 teaspoon butter each. Place in buttered baking dish, bake in hot oven for 25 to 30 minutes.