Total Time
1hr
Prep 20 mins
Cook 40 mins

What an intriguing and tasty side dish. Anything "stuffed" seems to impress guests.

Ingredients Nutrition

Directions

  1. Cut a thin clice off the top of each tomato and discard; remove core.
  2. Carefully scoop out pulp, leaving a 1/2 inch shell.
  3. Reserve 1 c. pulp (discard remaining pulp or save for another use).
  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.
  6. Reduce heat; simmer, uncovered for 10-12 minutes or unti the liquid has evaporated.
  7. Stir in the rice, cheese, and egg; heat through.
  8. Spoon into tomato shells.
  9. Place in a shallow 2 qt. baking dish coated with nonstick cooking spray.
  10. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

Reviews

(1)
Most Helpful

I used half ground beef and half Italian sausage after my daughter e-mailed the recipe saying it was great. Even my husband loved it. It may have been the home grown tomatoes, but this was just an inexpensive, spectacular dish. I served it as a main dish with a salad and bread and will try it for a casual get-together next weekend. Really a good dish.

JAMmc October 24, 2011

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a