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Prep Time: 65 Minutes Cook Time: 20 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Bertille Cooper of St. Inigoes, Maryland says, My family loves these tasty garden 'containers' filled with rice and ground beef. Ingredients:
6 medium fresh tomatoes |
1/2 pound ground turkey or beef |
1 teaspoon chili powder |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon dried oregano |
2 cups uncooked instant rice |
1/2 cup dry bread crumbs |
2 tablespoons butter, melted |
2 tablespoons water |
Directions:
1. Cut a thin slice off the top of each tomato. Leaving a 1/2-in.-thick shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.
2. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add the tomato pulp, chili powder, sugar, salt, pepper and oregano; bring to a boil. Reduce heat; simmer 45-50 minutes or until slightly thickened, stirring occasionally.
3. Add rice; mix well. Simmer 5-6 minutes longer or until rice is tender. Stuff tomatoes and place in a greased 13-in. x 9-in. baking dish. Combine bread crumbs and butter; sprinkle over tomatoes. Add water to baking dish. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned. Yield: 6 servings.
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