shredded Comté or Swiss cheese (approx. 4 oz/125 g)
yellow pepper, seeded and finely diced
instant brown rice, prepared according to package directions
Coat salmon with oil and season with ⅛ tsp (0.5 mL) each salt and pepper. Place large sheet of greased foil on grill preheated to medium. Place salmon on foil. Close lid and grill 4 to 7 min., until fish begins to flake and flesh is opaque. Transfer salmon to bowl. Leave grill on.
Slice off top ¼ in. (5 mm) of each tomato. Scoop out pulp and seeds (reserve for another use, if desired). In small bowl, combine cheese and breadcrumbs. Set aside.
Flake salmon with fork. Stir in yellow pepper, brown rice, salsa and remaining ⅛ tsp (0.5 mL) each salt and pepper. Divide mixture into hollowed-out tomatoes. Top with cheese mixture.
Wrap each tomato separately in foil. Place sealed tomatoes upright on grill preheated to medium. Close lid and cook 5 to 10 min. until tomatoes are tender and cheese is melted.
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