Cooking Techniques for Stuffed Tomatoes and Vegetables

by Mary Papoulias-Platis

Cooking Techniques for

 Stuffed Tomatoes and Vegetables

You need the following equipment:

One 13×9 inch roasting pan
one large skillet

Wash and prepare your vegetables. Using a sharp knife scoop out the zucchini.
Use a spoon to scoop out the tomatoes. Save the tomato pulp.

Saute the beef and onions until onions are softened.
Add the remaining ingredients including the tomato pulp.

Stuff all the vegetables and place snugly into the pan, using the potatoes as support.
Sprinkle with olive oil,salt and pepper and bake covered.

Let the vegetables rest for 10 minutes before serving.

© 2010 – 2013, Mary Papoulias-Platis. All rights reserved.

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