STUFFED TOMATOES
TOMATOES, large
4
8
12
16
ONION, white finely
chopped
1
2
3
4
PEPPER, chopped bite
size
1
2
3
4
extra lean GROUND BEEF
1/4 lb
1/2 lb
3/4 lb
1 lb
finely chopped CELERY
1/2 cup
1 cup
1 1/2 cups
2 cups
PARSLEY
1 TSp
2 TSp
3 TSp
1 tbsp & 1 tsp
SALT pepper to taste
1-2 TBSP EACH
     
CHEESE
1 CLOVE
2 CLOVES
3 CLOVES
4 CLOVES
Preheat oven to 350
Cut tops off tomatoes like you would a pumpkin and save. Scoop out tomato pulp with a spoon or melon
baller.

Combine tomato pulp, ground beef, onion, celery, green pepper, salt and pepper in a large skillet. Brown the
meat, stirring frequently.
Fill tomato shells with the meat mixture sprinkle with parsley and grated or shredded cheese. Put the tomato
tops back on and place in a shallow baking dish. Bake for 20 minutes, cheese should be bubbly or melted.
INGREDIENTS