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Baked Ground Beef and Rice Stuffed Tomatoes

Written By: kittencal on July 8, 2009 No Comment

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This is wonderful made with juicy ripe garden tomatoes, make certain to use ripe but firm tomatoes don’t even bother making this with those pale hard as a rock tomatoes that are sold in the grocery stores use vine-ripened, the amounts listed are really only a guideline you may adjust to taste

Servings 6

Ingredients:

6 medium or large vine-ripened tomatoes

1 pound ground beef

1 medium onion, chopped

3 garlic cloves, minced

1 teaspoon seasoned salt (can use white salt)

1/2 teaspoon fresh ground black pepper, or to taste

1/8 teaspoon cayenne pepper, or to taste

2 teaspoons dried basil (rubbed between fingers to release the flavor)

1/3 cup freshly grated Parmesan cheese (more to sprinkle on top of the tomatoes before baking)

3/4 cup cooked rice

3/4 cup shredded cheddar cheese

1 large egg, slightly beaten

Instructions:——————————————

Rinse the tomatoes under cold water then and dry.

Using a sharp knife slice of a thin slice from the the tops of each tomato and discard.

Remove the core, then carefully scoop out the pulp from inside the tomatoes leaving a 1/2-inch shell, reserve about 1 cup of the pulp and discard the remaining pulp or you can save it for another time.

Turn the tomatoes upside down on paper towels to drain for 1 hour.

Meanwhile in a skillet cook the ground beef with onion until no longer pink; drain the fat completely.

Add in the garlic, seasoned salt, black pepper, cayenne pepper, dried basil and reserved 1 cup tomato pulp bring to a boil.

Reduce heat to low and cook uncovered stirring frequently for about 20-22 minutes until most of the liquid has evaporated.

Mix in Parmesan cheese and rice then cool just slightly.

Mix in the egg and 1 cup shredded cheddar cheese (at this point you may season with more salt and pepper if needed).

Divide/scoop the mixture into each tomato shell.

Sprinkle the tops with more Parmesan cheese.

Place into a greased 11 x 7-inch baking dish or a shallow casserole dish.

Bake uncovered in a preheated 350 degree F oven for 22-25 minutes.

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