Stuffed vegetables #1

Yield: 4 Servings

Measure Ingredient
4 Summer squash (rather large)
4 Tomatoes
4 slices Bacon
½ pounds Lean ground beef
4 tablespoons Chopped onion
1 cup Raw rice
Salt; pepper & sweet basil to taste

Cut slices off side of squash; scoop out seeds. Sprinkle inside with salt and parboil for 10 minutes. Mince and reserve slice of squash. Cut slice from top of tomato -- scoop out interior. Mince and reserve interior. Cook rice: Add to two cups boiling, salted water. Cover, reduce heat to simmer and cook for 20 minutes. Mince bacon and fry in skillet until almost crisp.

Remove from skillet. Add beef to bacon grease and stir-fry until meat is just gray-colored. Add onion and reserved minced squash; cook until translucent (not brown). Remove from heat. Add bacon and minced tomato.

Season with salt, pepper and sweet basil. Stir gently and add rice. Taste and adjust seasonings. Fill squash and tomatoes. Bake in a covered pan 30 minutes at 350 degrees. Serve one squash and one tomato per person. If there is extra rice filling, freeze and serve as a side dish at a later time.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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