BEEFY TOMATOES
Since my husband loves to garden, I often fix this entree at the end of summer using tomatoes right out of our backyard. It's also a nice treat in the middle of winter. -Liz Gallagher, Gilbertsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp, leaving a 1/2-in. 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-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 208 calories, Fat 9g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 516mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
BEEFY TOMATO RICE
Make and share this Beefy Tomato Rice recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Long Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef with onion, green pepper and chili flakes until meat is browned; drain fat, then add in garlic, thyme, basil and chili powder, continue to cook until meat is browned (about 8 minutes).
- Stir in the next 6 ingredients; bring to a boil.
- Reduce heat; cover, and simmer for 20 minutes, or until liquid is absorbed, and rice is tender.
Nutrition Facts : Calories 433.5, Fat 12.2, SaturatedFat 4.8, Cholesterol 73.7, Sodium 403.4, Carbohydrate 52, Fiber 3.7, Sugar 8, Protein 28.3
BEEFY TOMATOES
Since my husband loves to garden, I often fix this entree at the end of summer using tomatoes right out of our backyard. It's also a nice treat in the middle of winter.
Provided by Allrecipes Member
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp, leaving a 1/2-in. 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-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 10.9 g, Cholesterol 90.1 mg, Fat 17.6 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 7.1 g, Sodium 462.7 mg, Sugar 4.1 g
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