1 cup rice
1 cube ham bouillon
1 (14-ounce) can artichoke hearts, drained and cut into small pieces
2 1/2 cups Selwood ham, cubed
8 ounces Italian salad dressing (fat-free or regular)
4 green onions, chopped (tips and some white portions)
1/2 green bell pepper, chopped
1/4 teaspoon seasoned pepper
1/2 cup mayonnaise (fat-free or regular)
Ripe tomatoes to stuff (8 large or 50-70 cherry tomatoes for appetizers)
Cook rice according to package directions, substituting ham bouillon for salt. While rice is cooking, marinade cut and drained artichoke hearts in Italian dressing. When rice is cooked and chilled, combine with ham, artichokes, and remaining ingredients, except tomatoes. Chill.
Remove seeds from tomatoes, and then stuff with chilled salad. Tomatoes can be stuffed 2-3 hours before serving and kept covered in the refrigerator. Garnish with vegetables or serve on curly lettuce leaves.