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, slightly beaten
Directions
Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp, leaving a half-inch 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-quart baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
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