Ingredients:
6 medium tomatoes
1 lb lean ground beef
1 medium onions, chopped
2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooked rice
1/2 cup shredded low-fat cheddar cheese
1 eggs, lightly beaten
Directions:
Cut a thin clice off the top of each tomato and discard; remove core.
Carefully scoop out pulp, leaving a 1/2 inch shell.
Reserve 1 c. pulp (discard remaining pulp or save for another use).
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 unti 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 nonstick cooking spray.
Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
Servings: 6
Time preparation: 20 min.
Time total: 60 min.