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1
Preheat the oven to 400 degrees.
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2
Make sure the papayas are ripe; if green, allow to ripen for 1-2 days until a yellow color.
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3
When ripe, they should be soft to the touch.
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4
Mix the stuffing and Parmesan cheese together in a bowl and set aside.
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5
Cut papayas in half lengthwise, remove and throw away the black seeds.
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6
Dig the meat out of each half with a spoon, leaving the remaining shell intact for refilling later; chop the meat coarsely, then set aside.
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7
Skin and chop the tomato and set aside.
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8
Finely dice the onion.
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9
Heat the butter in a skillet until it bubbles, then add the onions and cook until clear, not brown.
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10
Add the papaya meat.
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11
Add the tomato.
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12
Stir the whole mixture together.
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13
Season with salt and pepper.
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14
Cook over medium heat, stirring gently from time to time.
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15
When mixture is thick, after several minutes, turn off the heat.
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16
Place the papaya shells in a casserole dish in a half-inch of water so they wont burn.
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17
Spoon the cooked mixture into the shells evenly.
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18
Top each off with the bread crumb-Parmesan mixture.
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19
Dot each with butter.
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20
Bake in the oven for 30 minutes or until the tops are brown.
