Stuffed Tomatoes
Judy
ingredients
- 4 large tomatoes
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cooked rice
- 1/2 cup shredded Cheddar cheese
- 1/2 cup parmesan cheese
- 1 egg, lightly beaten
directions
- 1
Cut a thin slice off the top of each tomato and discard; carefully scoop out pulp, leaving a 1/2-inch thick bottom.
- 2
Reserve 1 cup pulp (discard remaining pulp).
- 3
Invert tomatoes onto paper towels to drain.
- 4
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- 5
Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the liquid has evaporated.
- 6
Stir in the rice, cheese and egg; heat through.
- 7
Spoon into tomato shells. Place in a shallow 2-qt. baking dish coated with nonstick cooking spray. Sprinkle parmesan cheese on top of each tomato.
- 8
Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Source: Judy
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