Beefy Tomatoes

Directions

1. 1
   Preheat the oven to 350 degrees.
2. 2
   Cut a thin slice off the top of each tomato and discard; remove the core.
3. 3
   Carefully scoop out the pulp, leaving a 1/2-inch shell.
4. 4
   Reserve 1 cup of the pulp and discard the rest.
5. 5
   Invert tomato shells on a paper towel to drain.
6. 6
   In a large skillet, cook the beef with the onion and garlic; drain grease.
7. 7
   Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil.
8. 8
   Reduce the heat and simmer, uncovered, for 10-12 minutes or until the liquid has evaporated.
9. 9
   Stir in the rice, cheese and egg; heat through.
10. 10
    Spoon into the tomato shells.
11. 11
    Place in a shallow 2-quart baking dish.
12. 12
    Bake uncovered for 20-25 minutes.