 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Since my husband loves to garden, I often fix this entree at the end of summer using tomatoes right out of our backyard. It's also a nice treat in the middle of winter. Ingredients:
6 medium tomatoes |
1 pound ground beef |
1 medium onion, chopped |
2 teaspoons dried basil |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup cooked rice |
1/2 cup shredded reduced-fat cheddar cheese |
1 egg, lightly beaten |
Directions:
1. Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp, leaving a 1/2-in. shell. Reserve 1 cup pulp (discard remaining pulp or save for another use). Invert tomatoes onto paper towels to drain.
2. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. 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. Stir in the rice, cheese and egg; heat through. Spoon into tomato shells.
3. Place in a shallow 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.
|
|