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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I learned to put an Italian twist on my cooking after getting married since my husband is of Italian descent. I don't have many occasions to cook anymore. But when I'm expecting company, this is the dish I'll likely prepare.Marion Amonte, Hingham, Massachusetts 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. Yield: 6 servings.
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