Ingredients
4 medium size Christophene (also known as chayote or mirliton)
3 medium sized tomatoes
½ red bell pepper
1 small onion
1 peg garlic if desired
1 TBSP chopped parsley
¼ cup olive oil
½ tsp salt
1 Cup shredded cheese
Black pepper as desired
Other seasoning if desired
Method
Peel Christophenes being careful to remove any blemishes. Cut in half. Remove the seed. Add christophenes to a saucepan with boiling water. Reduce the heat to medium and let cook for 25 to 30 minutes. Test for doneness. When flesh is tender but still firm remove from the water, drain and allow to cool. Use a teaspoon to scoop out the flesh leaving only a shell about ¼ inch thick. Chop the flesh removed into small pieces and set aside.
Dice the tomatoes and bell peppers. Chop the parsley.
Heat the olive oil in a skillet. Add the onions and garlic and sauté until cooked. Add the diced tomatoes, bell peppers, christophene pulp and chopped parsley. Sauté for about five more minutes until the peppers and tomatoes are cooked and the christophene flesh is thoroughly heated. Drain off any excess liquid and season with salt and pepper.
Preheat the broiler. Fill each shell with the vegetable mixture and sprinkle with grated cheese. Arrange the christophene shells in a baking dish. Place the stuffed christophene under the preheated broiler until golden brown in color. Garnish with Parsley.
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