Stuffed Vegetables

This is a very quick and delicious recipe that I have made with Tomatoes, Cucumbers, and Bell Peppers(not shown above).

Ingredients:
2 medium sized Tomatoes, top cut off and seeds removed with a spoon - body should be left intact
1 English Cumber, cut in half length-wise, seeds removed - body should be left intact
2 Green Bell Peppers, tops cut off, seeds removed - bod should be left intact
300g (10,5 oz - or a little over half a pound) ground Beef
Salt to taste
Pepper to taste
1 teaspoon Mojoram
2 teaspoons Worchestershire Sauce
2 Eggs
1 Cup of plain Bread Crumbs
1/4-1/2 Cup of warm Water

Directions:
Preheat the oven to 200°C (417°F). In a medium sized bowl, soak the bread crumbs in 1/4 Cup of Water. If 1/4 is not enough, add another 1/4 Cup to make sure they are soft and mushy, but not swimming in water. Mix in all other ingredients and mash together thoroughly. Add the mixture to the hollowedout vegetables. Pleace the filled vegetables on the center rack of the oven on a baking sheet or cookie sheet covered with aluminum foil or in a casserole dish. Bake for 20 minutes. Depending on the size of the Bell Peppers, the Bell Peppers may need to stay an extra 20-30 minutes in the oven.

Sprinkle some Parmasean Cheese on forsome extra flavor.