Baked stuffed papayas PDF Print E-mail

Baked Stuffed Papayas (Jamaica)

1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
1 (16 ounce) can whole tomatoes, drained
1 jalape?o pepper, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 (12 ounce) papayas
2 tablespoons grated Parmesan cheese

Cook and stir beef, onion and garlic in 10-inch skillet over medium heat until beef is light brown; drain. Stir in tomatoes, jalape?o 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; remove seeds. Place about 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 F until papayas are very tender and hot, about 30 minutes.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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