Stuffed Tomatoes


6 medium tomatoes

1 pound 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 reduced-fat 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 (discard remaining pulp or save for another use). 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 degrees F for 20-25 minutes or until heated through.


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