Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Hard boiled eggs |
| \N \N | Grated American cheese |
| ½ \N | Stick butter; melted |
| ½ large | Onion; chopped |
| 2 tablespoons | Green pepper; chopped |
| ½ can | Tomato paste |
| 1 can | Tomato sauce |
| 2 tablespoons | Parsley; chopped |
| \N \N | Salt & pepper |
| 1 cup | Water |
Cut eggs lengthwise; remove yolks, mash and stuff back into whites according to your favorite recipe. Set aside.
Cook onions and green pepper in butter until transparent. Add tomato paste and sauce; cook until tomato separates from grease. Add water and cook slowly for about 20 minutes. Add parsley, salt and pepper to taste. Place stuffed eggs in buttered casserole; pour tomato mixture over them. Sprinkle generously with grated cheese. Bake about 20 minutes in moderate oven.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .