(by Shirley McNevich)
3 large tomatoes
1 bag shredded Monterey Jack cheese
1/2 cup chopped bell peppers (red, green, orange, yellow--one color OR a mixture)
Slice each tomato into 4-5 thick slices and arrange them on a foil lined baking sheet. Spoon chopped bell peppers evenly over each tomato. Sprinkle shredded cheese over the tops of each tomato. Sprinkle a little oregano over the cheese. Bake at 350 degrees 15 minutes or until cheese is browned and bubbling. Remove slices using a slotted spatula to drain off any extra juices before place them on serving plates.