Zutaten für Beefy Tomatoes
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Zubereitung von Beefy Tomatoes
- Preheat oven to 350°F (175°C).
- Cut a thin slice off the top of each tomato and discard.
- Remove the core from each tomato.
- Carefully scoop out the pulp, leaving a ½-inch shell. Reserve 1 cup of the pulp.
- In a nonstick skillet, cook 1 lb ground beef and ½ cup chopped onion over medium heat until the meat is no longer pink. Drain any excess grease.
- Stir in 1 teaspoon dried basil, ½ teaspoon salt, ¼ teaspoon black pepper, and the reserved 1 cup of tomato pulp.
- Bring the mixture to a boil, then reduce heat and simmer uncovered for 10-12 minutes, or until the liquid has mostly evaporated.
- Stir in ½ cup cooked rice, ½ cup shredded cheddar cheese, and 1 large egg, lightly beaten.
- Heat through until the cheese is melted and the egg is cooked.
- Spoon the beef mixture into the tomato shells.
- Place the stuffed tomatoes in a shallow 2-quart baking dish coated with nonstick cooking spray.
- Bake uncovered for 20-25 minutes, or until heated through and the tomatoes are tender.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
16g
Fat
18g
Carbs
3g
