Beef-Cheese Stuffed Tomatoes Recipe
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Ingredients : Beef-Cheese Stuffed Tomatoes Recipe
6 tomatoes
1/2 lb ground beef, * see note
1/2 cup onions, chopped
1/2 cup green peppers, diced
1/4 cup dark corn syrup
1 tbsp Worcestershire sauce
1 tsp basil, or 2 tsp fresh
1/2 tsp salt
1/4 tsp black pepper
1 cup bread stuffing cubes, seasoned
1/4 cup grated Parmesan cheese
3/4 cup mozzarella cheese, part skim milk, shredded
1. Cut slice off top of tomato and scoop out pulp. Use a melon baller or
grapefruit spoon for ease of removing pulp. Chop pulp and tops then drain
and set aside.
2. Heat a large heavy skillet over medium heat and brown beef, onion and
green peppers, about 5-7 minutes. Drain off excess fat that accumulates.
3. Add chopped tomato tops and pulp, corn syrup, Worcestershire sauce,
basil, salt and pepper. Cook, stirring, for 10 minutes until thick and
bubbling. Remove from heat, add stuffing mix and Parmesan cheese.
4. Spoon carefully into tomato shells. Place tomatoes into an 11 x 7 x
2-inch pan or baking dish that will hold all tomatoes without crowding. 5.
Top each tomato with 2 tablespoons mozzarella cheese.
6. Bake in preheated 350-degree oven for 25-30 minutes or until heated
thoroughly.
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Per Serving (excluding unknown items): 267 Calories; 14g Fat (46.4%
calories from fat); 13g Protein; 23g Carbohydrate; 2g Dietary Fiber; 42mg
Cholesterol; 477mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat;
1 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Jo Anne Merrill
Preparation Time: 0:45
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