Rice-Stuffed Tomatoes

Name: Rice-Stuffed Tomatoes
Ingredients: 6 large tomatoes; 1 pound ground beef; 1 cup cooked long grain rice; 2 tablespoons minced fresh parsley; 1 teaspoon dried basil; 1 teaspoon salt; 1 teaspoon pepper; 1/2 cup grated Parmesan cheese; 1/4 pound Swiss cheese, cut into 1/2-inch cubes

9 ingredients

3 steps

Ingredients

6 large tomatoes
1 pound ground beef
1 cup cooked long grain rice
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon pepper
1/2 cup grated Parmesan cheese
1/4 pound Swiss cheese, cut into 1/2-inch cubes

Directions

1

Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out and reserve pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Chop reserved pulp.
2

In a large skillet, cook beef until no longer pink; drain. Add the rice, parsley, basil, salt, pepper and tomato pulp; heat through. Remove from the heat; stir in cheeses.
3

Spoon into tomato shells. Place in a greased shallow baking dish. Bake, uncovered, at 350° for 35 minutes or until heated through.