Stuffed Heirloom Tomatoes ( or bellpepper )

This recipe calls for one of my FAVORITE foods (I know you don't like tomatoes MiMi--maybe you could stuff a bellpepper?)

I got this recipe from william sonoma

This is a large recipe and makes many tomatoes but you will have some already made up!!

6-12 heirloom tomatoes
salt and pepper to taste
2 tbs extra virgin olive oil
1 yellow onion ( or your fav--i like the purple onion and i like the green onion--shoot i just like onions)
1/2 lb cremini mushrooms, finely diced
3 garlic cloves, minced
1 lb ground LEAN hamburger meat (the original recipe calls for italian sausage but that is too FATTY for us here)
1/4 tsp red pepper flakes
1 tbs minced fresh oregano
2 cups lightly toasted bread crumbs
3/2 cup grated parmigiano-reggiano cheese
1/4 cup minced fresh flat-leaf parsley

Preheat oven 375. Using a paring knife, core tomatoes. Scoop out seeds with spoon. Season inside of tomatoes with salt and pepper.

In saute' pan over medium heat warm 2 tbs oil. Add onion; cook 5 min, add mushrooms, salt and pepper, cook 5 min. add garlic; cook 1 min, add meat and red pepper flakes; cook until meat is thoroughly cooked. Drain the grease. Transfer meat mixture to a bowl; cool 10 minutes.

Stir oregeno, bread crumbs, 1/2 cup cheese and parsley into meat mixture. Stuff tomatoes with filling; place in baking dish.. Sprinkle with 1/4 cup cheese, divide evenly. Drizzle oil over tomatoes bake 30-35 min