Stuffed Tomatoes - cooking recipe

Ingredients

6 to 8 tomatoes
1 lb. ground chuck
margarine
1/2 c. chopped onions
2 1/2 c. canned tomatoes
1 tsp. parsley flakes
1 tsp. dried mint
1 tsp. salt
1/2 c. uncooked rice
1 Tbsp. brown sugar

Preparation

Cut
tops
from
vegetables,
reserve.
Hollow
out and wash, invert
to
drain.
Brown
beef in margarine;
add onion and
cook until transparent. Add remaining ingredients; bring to a boil. Fill vegetables with mixture; replace tops.
Bake, uncovered, at 350\u00b0 for 1 1/2 hours.