Stuffed Tomatoes Recipe
Ingredients
| Tomatoes | 8 | |
| Ground chuck | 1 Pound | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1 No. 2 can tomatoes | ||
| Parsley flakes | 1 Teaspoon | |
| Dried mint | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Rice | 1/2 Cup (16 tbs) | |
| Brown sugar | 1 Tablespoon | |
Directions
Cut the tops from tomatoes and reserve.
Remove pulp from tomatoes.
Invert tomato shells to drain.
Brown the beef and onion in a skillet.
Add remaining ingredients and bring to a boil.
Fill tomatoes with beef mixture and replace reserved tops.
Place in a baking dish.
Bake at 350 degrees for 1 hour or until rice is tender.
Remove pulp from tomatoes.
Invert tomato shells to drain.
Brown the beef and onion in a skillet.
Add remaining ingredients and bring to a boil.
Fill tomatoes with beef mixture and replace reserved tops.
Place in a baking dish.
Bake at 350 degrees for 1 hour or until rice is tender.
Chef
