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| Beef-Topped Baked PEI Potatoes |
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| 4 | |  | | PEI Russet Potatoes | | | | 4 | | 1 lb | | | | ground beef | | | | 500 g | | 1/2 cup | | | | onion, diced | | | | 125 ml | | 2 | | | | garlic cloves, minced | | | | 2 | | 1 | | | | 19 oz (540 ml) can stewed tomatoes | | | | 1 | | 2 cups | | | | sliced or cubed zucchini, broccoli | | | | 500 ml | | | | | red or green peppers or mushrooms | | | | | | 1/2 tsp | | | | Italian seasoning | | | | 2 ml | | to taste | | | | salt and pepper | | | | to taste |
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| Bake potatoes in 375°F (190°C) oven for 50-60 minutes or until done. Cut off top of potatoes, squeeze ends and push toward centre. Meanwhile, cook ground beef, onion and garlic in large frying pan until no sign of pink meat. Drain any fat. Add tomatoes and 2 cups (500ml) of one or a mixture of vegetables. Add Italian seasoning and salt and pepper if desired. Simmer until mixture begins to thicken and vegetables are tender, approx. 10-15 minutes. Serve hot potatoes topped with generous serving of beef and vegetables. Makes 4 servings. |
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