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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Uses ground beef and rice. Ingredients:
6 medium fresh tomatoes |
1/2 lb ground beef |
1 teaspoon chili powder |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon dried oregano |
2 cups uncooked instant rice |
1/2 cup dry breadcrumbs |
2 tablespoons butter or 2 tablespoons margarine, melted |
2 tablespoons water |
Directions:
1. Cut a thin slice off the top of each tomato. Leaving a 1/2 in thick shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.
2. Brown ground beef and drain. Add tomato pulp, chili powder, sugar, salt, pepper and oregano, bring to boil. Reduce heat and let simmer for 40-50 minutes or until slightly thickened, stirring occasionally.
3. Add rice, mix well and simmer until rice is tender.
4. Stuff tomatoes and place in a greased 13x9x2in baking dish.
5. Combine bread crumbs and butter, sprinkle over tomatoes. Add water to baking dish and bake, uncovered at 375 F for 20-25 minutes or until crumbs are lightly browned.
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