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Beefy Tomatoes

Total Time

Prep: 20 min. Bake: 20 min.

Makes

6 servings

Since my husband loves to garden, I often fix this entree at the end of summer using tomatoes right out of our backyard. It's also a nice treat in the middle of winter. —Liz Gallagher, Gilbertsville, Pennsylvania

Ingredients

  • 6 medium tomatoes
  • 1 pound lean ground beef (90% lean)
  • 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 large egg, lightly beaten

Directions

  1. 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.
  2. 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.
  3. Place in a shallow 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts

1 stuffed tomato: 208 calories, 9g fat (4g saturated fat), 85mg cholesterol, 516mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

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