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Stuffed Tomatoes and Peppers

 

4 oz cooked elbow spaghetti

4 green peppers

4 large tomatoes

4 oz can mushrooms

1 c chopped ham

3/4 tsp salt

1/8 tsp pepper

1/3 c cereal corn flakes crushed

Cook 1 c elbow macaroni in boiling salted water about 7 min drain. Cut off tops of peppers remove seeds and parboil 5 min drain.  Cut off stems of tomatoes and remove most of pulp. Chop the pulp and mix with spaghetti. Invert cups to drain. Add mushrooms and ham add seasonings mix together. Fill tomato and pepper cups with mixture and arrange in shallow greased baking dish sprinkle crushed cereal on top bake 25 min preheated to 375

 

 

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