Baked Stuffed Tomatoes

Tim - there is not any meat in this recipe either, so we added a little ground beef. Its a REALLY good recipe (really)!

  • 6 large ripe tomatoes
  • 1 can cream of celery soup
  • Salt and pepper to taste
  • 1 onion, chopped
  • 1/2 green pepper, chopped
  • 1 stalk celery, chopped
  • 2/3 cup bread crumbs or (cooked) rice
  • 1/2 lb. ground beef, browned (optional)
  • Parmesan cheese

Cut slices from stem ends of tomatoes, scoop out centers and save for stuffing. Pour soup into a 9” x 9” baking dish; set tomatoes in soup. Sprinkle tomato cavities with salt and pepper.

Prepare stuffing: Cook chopped onion, green pepper, and celery in the margarine for 5 minutes, or until tender, stirring occasionally. Stir in chopped tomato centers. Add bread crumbs/cooked rice and optional ground beef.

Stuff tomato shells with stuffing, and sprinkle with Parmesan cheese. Bake at 350 degrees for about 30 minutes.

Serve with white rice, a salad, and warmed Tuscan bread.

Serves 5 - 6.

For variation, try other vegetables as stuffing or additions to the stuffing.

Main Dishes Book 1