I learned to put an Italian twist on my cooking after getting married since my husband is of Italian descent. I don't have many occasions to cook anymore. But when I'm expecting company, this is the dish I'll likely prepare.—Marion Amonte, Hingham, Massachusetts
- 6 large tomatoes
- 1 pound ground beef
- 1 cup cooked long grain rice
- 2 tablespoons minced fresh parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup grated Parmesan cheese
- 1/4 pound Swiss cheese, cut into 1/2-inch cubes
- 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.
- 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.
- Spoon into tomato shells. Place in a greased shallow baking dish. Bake, uncovered, at 350° for 35 minutes or until heated through. Yield: 6 servings.
Originally published as Rice-Stuffed Tomatoes in Taste of Home Ground Beef Cookbook 1999, p215
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