Rice-Stuffed Tomatoes

1. 1

   Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out and reserve pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Chop reserved pulp.

2. 2

   In a large skillet, cook beef until no longer pink; drain. Add the rice, parsley, basil, salt, pepper and tomato pulp; heat through. Remove from the heat; stir in cheeses.

3. 3

   Spoon into tomato shells. Place in a greased shallow baking dish. Bake, uncovered, at 350u00b0 for 35 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.