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Beefy Tomatoes

 Beefy Tomatoes
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.
6 ServingsPrep: 20 min. Bake: 20 min.


  • 6 medium tomatoes
  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 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 cooking spray. Bake,
  • uncovered, at 350° for 20-25 minutes or until heated through.

2 of 2

Beefy Tomatoes (continued)

Directions (continued)

  • Yield: 6 servings.
Nutritional Facts: One serving (1 stuffed tomato)) equals 215 calories, 10 g fat (4 g saturated fat), 68 mg cholesterol, 525 mg sodium, 12 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1/2 starch.