Beefy Tomatoes Recipe
Beefy Tomatoes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 6 medium tomatoes
  • 1 pound lean ground beef
  • 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

Directions

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. Yield: 6 servings.
Originally published as Beefy Tomatoes in Light & Tasty June/July 2001, p27

Nutritional Facts

1 each: 215 calories, 10g fat (4g saturated fat), 68mg cholesterol, 525mg sodium, 12g carbohydrate (0 sugars, 2g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1/2 starch.

  • 6 medium tomatoes
  • 1 pound lean ground beef
  • 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
  1. 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.
  2. 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. Yield: 6 servings.
Originally published as Beefy Tomatoes in Light & Tasty June/July 2001, p27

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Reviews forBeefy Tomatoes

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MY REVIEW
skylejo User ID: 4387604 120156
Reviewed Mar. 28, 2011

"This was a great dish, that my family loved. The only problem I had was that we had extra of the filling, so I would suggest using a few extra tomatoes, I'm thinking 3 would do."

MY REVIEW
Mandeegirl User ID: 1717082 78620
Reviewed May. 14, 2009

"My husband made these last night for dinner, so I know it had to be fairly easy. They turned out wonderful. My daughter who is 16 months would not eat the tomato, but she loved the inside filling. Yummy! We would make this recipe again."

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