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Beefy Tomatoes

An easy way to use up those tasty tomatoes that are hangin' around your garden is to tweak a stuffed pepper recipe.                   

6 medium tomatoes  
1 pound 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 cheddar cheese                                                                                                               
1 egg, lightly beaten

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.  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 10 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 cooking spray.  Bake uncovered at 350 for 20-25 minutes or until heated through.        


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08/08/2012 9:47AM
Beefy Tomatoes
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