Baked Stuffed Peaches
INGREDIENTS:
1 md Onion; chopped
1 Clove garlic; finely chopped
1 lb Ground beef
1 cn (16-oz) whole tomatoes;
-drain
1 Jalapeno; finely chopped
1/2 ts Salt
1/4 ts Pepper
4 (12-oz) papayas
2 tb Parmesan cheese; grated
1 md Onion; chopped
1 Clove garlic; finely chopped
1 lb Ground beef
1 cn (16-oz) whole tomatoes;
-drain
1 Jalapeno; finely chopped
1/2 ts Salt
1/4 ts Pepper
4 (12-oz) papayas
2 tb Parmesan cheese; grated
Cook and stir beef, onion, and garlic in 10-inch skillet over medium heat until beef is light brown. Drain; stir in tomatoes, jalapeno pepper, salt and pepper. Break up tomatoes with fork. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about 10 minutes. Cut papayas lengthwise into halves and remove seeds. Place aobut 1/3 cup beef mixture in each papaya half. Sprinkle with cheese. Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of papaya halves. Bake, uncovered, at 350 degrees until papayas are very tender and hot, about 30 minutes. Recipe from Betty Crocker Regional and International Recipes.
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