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(Gluten, dairy and egg free)
6 firm ripe tomatoes
2 tablespoons chopped green pepper
1/4 cup diced onion
1/4 pound ground beef
2/3 cup minute rice
1 tablespoon fat or bacon drippings
1/4 cup water
3/4 teaspoon salt
dash of pepper
Remove the seeds and pulp from the stem end of the tomatoes. Keep back 1 1/3 cup pulp and juice. Sprink the insides of the tomatoes lightly with salt. Invert on a plate and let stand 5 - 10 minutes, then place, still inverted, in a greased shallow baking dish. Bake in a 375 degree F oven for 10 minutes or until tender but not mushy.
While the tomatoes are standing and baking, add green pepper, onion, beef and rice to the fat in a skillet. Add water, salt, pepper, tomato pulp and juice. Bring these to a boil, cover and remove from the heat. Let mixture stand about 15 minutes while the rice soaks up the moisture.
Fill baked tomatoes with the rice mixtures and bake 5 minutes longer. Makes 6 servings.
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