Stuffed Tomatoes

• 1-2 tbsp oil
• 1 None onion, peeled and finely diced
• 8 None pickled chilies, 4 chopped into rings, 4 left whole
• 1 lb ground beef
• 1 tbsp tomato paste
• 3 sprigs fresh parsley, chopped
• 1 None red bell pepper, seeded and chopped finely
• 2 cups tortilla chips
• 6 None beefsteak tomatoes, cored and hollowed, reserve edible flesh
• 1 cup vegetable stock
• 2 cups long grain rice

1. Preheat the oven to 325u0b0F. Heat the oil in a frying pan and saute the onion and chopped pickled chilies. Add the ground beef and brown for about 2 mins. Season to taste and stir in the tomato paste, parsley and red bell pepper. Crumble 4 tortilla chips into the mixture. Mix the reserved tomato flesh with the vegetable stock and pour the mixture into a baking dish. Fill the hollowed tomatoes with the beef mixture and bake for about 15 mins.
2. Meanwhile, cook the rice in boiling salted water according to the package directions. Serve the tomatoes and rice garnished with the remaining peppers and tortilla chips.

oil, onion, pickled chilies, ground beef, tomato, parsley, red bell pepper, tortilla chips, beefsteak tomatoes, vegetable stock, long grain rice

Taken from recipes-plus.com/api/v2.0/recipes/16068 (may not work)