Tomatoes With Okra And Peppers

It is good to understand that Christ’s service never did secure a man from all the ills that flesh is heir to, and never will. If you are a believer, you must reckon on having your share of sickness and pain, of sorrow and tears, of losses and crosses, of deaths and bereavements, of partings and separations, of vexations and disappointments, so long as you are in the body. Christ never undertakes that you shall get to heaven without these. He has undertaken that all who come to Him shall have all things pertaining to life and godliness; but He has never undertaken that He will make them prosperous, or rich, or healthy, and that death and sorrow shall never come to their family.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Side dish, Vegetables	6	Servings

INGREDIENTS

12		Okra pods
1		Green pepper, finely chopped
1/4	c	Breadcrumbs, dry fine
1	T	Butter, or marg. melted
1	t	Onion, minced
		Salt
		Pepper
		Paprika
6		Tomatoes
		Breadcrumbs, buttered

INSTRUCTIONS

Wash okra and slice.  Parboil 5 minutes; drain.  Mix with green
pepper, dry breadcrumbs, butter, and onion. Season to taste with  salt,
pepepr, and paprika.  Core tomatoes, and remove tops.  Fill tomatoes
with okra mixture.  Place in a greased baking dish; sprinkle with
buttered breadcrumbs,  and bake at 375 degrees for 20 minutes.  SOURCE:
Southern Living Magazine, June, 1974. Typed for you by Nancy  Coleman.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 42 Calories From Fat: 4 Total Fat: <1g Cholesterol: 0mg Sodium: 240.9mg Potassium: 264.3mg Carbohydrates: 9g Fiber: 1.8g Sugar: 3.5g Protein: 1.7g