• 15 tomatoes
  • 1 bunch each of Italian parsley, Dill, Scallions
  • 2 lbs. Chopped chuck
  • Nutmeg, Salt, and Pepper
  • 1/2 cup of rice
  • 1 16oz, can of tomatoes sauce
  • Make a Béchamel sauce
  • Wash tomatoes and cut off tops. Scoop out interior and save. Sprinkle a little sugar inside and place tomatoes upside down in a pan.
  • Cut up parsley, dill, and scallions (no stems) and cook in salted water until water is dissolved.
  • Add 1/8 lb so butter and sauté.
  • Brown meat separately in small amount of margarine.
  • Add S and P.
  • Set aside.
  • Cut up interior part of tomatoes and caps and add to vegetables.
  • Add juice and 1/2 cup of washed rice.
  • Cook over medium heat until it thickens (about 10 or 15 minutes) Keep stirring while boiling.
  • Take 2T of white sauce and mix with meat.
  • Add nutmeg, S and P.
  • Combine meat and vegetable mixtures.
  • Stuff tomatoes and place in pan.
  • Place white sauce (béchamel) on top and sprinkle with grated cheese.
  • Pour tomatoes sauce in bottom of pan.
  • Bake in hot oven (400 degrees) for 20 to 30 minutes.
  • Meat can be decreased and rice increased if desired.
  • Optional: You can save the tops of the tomatoes and use in place of the Béchamel Sauce. I sprinkle a little grated cheese on top of the filled tomatoes when using the tomatoes tops as covering.