Beefy Tomatoes

1. 1

   Cut a thin clice off the top of each tomato and discard; remove core.

2. 2

   Carefully scoop out pulp, leaving a 1/2 inch shell.

3. 3

   Reserve 1 c. pulp (discard remaining pulp or save for another use).

4. 4

   In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

5. 5

   Stir in the basil, salt, pepper, and reserved tomato pulp; bring to a boil.

6. 6

   Reduce heat; simmer, uncovered for 10-12 minutes or unti the liquid has evaporated.

7. 7

   Stir in the rice, cheese, and egg; heat through.

8. 8

   Spoon into tomato shells.

9. 9

   Place in a shallow 2 qt.

10. 10

    baking dish coated with nonstick cooking spray.

11. 11

    Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

No additional tips available.