Wednesday, 30 April 2014
STUFFED TOMATOES AND PEPPERS
4 lg. tomatoes
4 peppers (you choose your color)
½ cup chopped peppers
1 finely chopped onion (I use onion powder or flakes)
1 stalk celery..chopped
½- 1 lb. extra lean ground beef
salt and pepper
grated cheese for topping
Preheat oven to 350.
Cut the tops off the tomatoes and scoop out the pulp.
Cut the tops off the peppers and clean out the insides.
Save the tops from both.
Add the tomato pulp to the ground beef, onion, celery, chopped peppers and a packet of beef OXO flavor to skillet and cook until the meat is brown.
Place the tomato shells and peppers in a shallow baking dish.
Fill them both with the mixture.
Sprinkle with parsley flakes and top with grated cheese.
Put the tops back on and bake for 20 minutes.
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