Stuffed Tomatoes

1 pound lean ground round
1 small onion, chopped fine
1/2 stalk celery, chopped
1/2 sweet bell pepper, chopped
2 tablespoons Worcestershire sauce
1/2 cup dry breadcrumbs
1 egg
4 large ripe tomatoes
Oven:  375

Stir first 7 ingredients together thoroughly. Cut tops off tomatoes and scoop out insides. Spoon meat mixture into tomatoes, packing well. Place in a square cake pan that has been sprayed with cooking spray or lightly oiled.  Cover with foil and bake for 1 hour.  Uncover and continue baking another 15-25 minutes or until meat is done and browned. Serves 4.
 
 

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