Beefy Tomatoes

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

• Ready In: 1 hr
• Serves: 6

Ingredients

• 6  medium tomatoes
• 1  lb lean 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 low-fat cheddar cheese
• 1  egg, lightly beaten

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.