Combine green pepper, cucumber, celery, and salad dressing. Toss. Refrigerate at least 1 hour, stirring occasionally. Cover tomatoes with boiling water. Let stand 1 minute. Drain. Cover with cold water. Peel. Halve crosswise. Remove seeds and pulp from center, leaving outer shell intact. Refrigerate. Drain vegetables well. Reserve dressing. Coat inside each tomato with 1 tsp. dressing. Mount about 1 cup vegetables in each half. Garnish each with watercress. Makes 6 servings.
Submitted by: Mrs. Charles Rees