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Beefy Tomatoes Recipe

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This recipe for Beefy Tomatoes, by , is from The Haun Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Dames
Added: Wednesday, May 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 medium tomatoes
1 lb lean ground beef
1 medium onion, chopped
2 tsp dried basil
1 tsp salt
1/4 tsp pepper
1/2 cup cooked rice
1/2 cup shredded reduced-fat cheddar cheese
1 egg, lightly beaten

Directions:
Directions:
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). Invert tomatoes onto paper towels to drain. 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. Place in a shallow 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered at 350 for 20-25 minutes or until heated through.

Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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