Cooking Beef with Eric - Ground Beef Stuffed Tomatoes
RAPID CITY, S.D. (KOTA) - Heat oven 350°F.Cut tops off 5 tomatoes, discard tops. Scoop out pulp from centers of tomatoes, leaving 1/4-inch-thick shells. Reserve 1 cup of the removed pulp.
Brown 1 lb ground meat with 1/2 cup diced white onions in medium skillet on medium-high heat; drain. Return meat mixture to skillet. Add reserved tomato pulp, 2 tsp Italian seasoning and 2 TB tomato paste; mix well. Cook 3 min., stirring frequently. Remove from heat. Stir in 1.4 c Parmesan cheese.
Place tomato shells on foil-covered baking sheet; fill with meat mixture.
Combine 1/2 cup shredded Italian blend cheese and 1/4 c panko bread crumbs; sprinkle over tomatoes. Top with 2 tsp basil.
Bake 12 to 14 min. or until heated through.
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