Beef Stuffed Tomatoes

• 6 large tomatoes
• 1 Tbsp. salad oil
• 1/3 c. chopped onions
• 1/4 c. chopped green pepper
• 1 lb. ground lean beef
• 2 tsp. chilli powder
• 1 1/4 tsp. salt
• 2 (1 oz.) slices process American cheese, cut into 12 small strips

1. Hold tomatoes at room temperature until fully ripe. Cut a thin slice from stem end of each tomato; scoop out pulp (use in soups, sauces, etc.). Invert shells to drain.
2. In a medium skillet, heat oil;
3. add
4. onion
5. and green pepper.
6. Cook until onion is
7. golden, 2
8. minutes.
9. Add ground beef; brown about 5 minutes. Spoon
10. off any
11. fat.
12. Stir in chili powder and salt. Place tomatoes
13. in
14. a shallow
15. baking
16. pan.
17. Fill
18. with
19. beef mixture;
20. top
21. with cheese strips in crisscross fashion. Bake in a preheated 350u0b0 oven until hot and cheese is melted, 12 to 15 minutes.
22. Yields 6 portions.

tomatoes, salad oil, onions, green pepper, ground lean beef, chilli powder, salt, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=760736 (may not work)