No Carb Stuffed Tomatoes

Kelly Bagnasco

No Carb Stuffed Tomatoes

4 large tomatoes
1 finely chopped white onion
1 green pepper chopped bite-size
¼ pound extra-lean ground beef
½ cup finely chopped celery
Salt/pepper to taste
parsley, chopped or dried
Cheese for topping (about 1-2tbsp each tomato) Mozzarella, Parmesan, Cheddar, etc

Preheat oven at 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.
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