Southern Stuffed Tomatoes

Ground Pork, 8 oz
1 large white onion chopped
Celery, raw, 2 stalk, medium (7-1/2" - 8" long) chopped
Green Peppers (bell peppers), 0.5 cup, diced
Cilantro, raw, 3 tbsp
Salt, 1 or 2 dashes
Pepper, black, 2 dash
Parmesan Cheese, shredded, 6 tbsp
PepperJack cheese, 4 oz
Progresso Bread Crumbs - Italian Style, 0.5 cup
Red Ripe Tomatoes, 6 large whole (3" dia)

In a medium skillet; add sausage, onion, bell pepper, celery, cilantro, salt, and pepper. Cook on med/high heat, stirring occasionally. Meanwhile preheat oven to 350 degrees and cut tops off of the tomatoes. Don't waste the tops. Cut them up and add to sausage stuffing on the stove. Scoop the seeds and insides out of the tomatoes and discard them. Place the tomatoes in a greased large casserole dish. Once the sausage mixture is cooked (10-15 mins), reduce the heat to low. Add in the pepperjack cheese and bread crumbs. Stir mixture until well mixed. Next, evenly distribute stuffing into the each tomato cavity and top each with a tbsp of parmesan cheese. Transfer into preheated oven and cook for 20 minutes or until cheese has browned.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user TREYRO.