Stuffed Tomatos 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.