Tango Stuffed Tomatoes (south American Cuisine)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 6 large firm tomatoes
• 8 ounces uncooked chorizo sausage
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 celery ribs, finely chopped
• 1 poblano pepper, finely chopped (may substitute green bell pepper)
• 2 garlic cloves, finely chopped
• coarse salt & freshly ground black pepper
• 3 tablespoons chopped cilantro leaves
• 1/2 cup seasoned dry bread crumb
• 1 cup grated monterey jack pepper cheese
• 1/4 cup grated parmesan cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 cut off top third of each tomato. scoop out seeds, juice and pulp from and discard. set tomato "shell" aside to stuff later.
• 3 chop tomato top up and set aside.
• 4 in medium nonstick skillet, saute chorizo in olive oil, breaking it up with a spoon as it cooks.
• 5 when browned all over, add onion to skillet and cook until soft, stirring frequently.
• 6 add garlic, celery, and poblano pepper and cook for another 2 minutes, stirring to combine well.
• 7 add reserved chopped tomato tops, salt, and pepper and stir for another minute.
• 8 remove skillet from heat. mix in 2 tablespoons cilantro, bread crumbs, and pepper jack cheese.
• 9 using a large spoon, stuff mixture into tomatoes, packing down firmly.
• 10 top with parmesan and place tomatoes in oiled baking dish.
• 11 bake until heated through and cheese turns golden, approximately 20 minutes.
• 12 sprinkle with remaining 1 tablespoon of cilantro and serve.