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
A Recipe for
Beef-Cheese Stuffed Tomatoes
No, I don't take soup. You can't build a meal on a lake. |
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I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
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This Recipe for Beef-Cheese Stuffed Tomatoes is one of thousands in the Recipes-to-go Beef Cookbook.
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
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The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
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An empty belly is the best cook. |
| Estonian Proverb |
This is a recipe for Beef-Cheese Stuffed Tomatoes from the recipe cookbook of Recipes-to-go (Beef)
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To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
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I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
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"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
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.
- - - - - - - - - - - - - - - - - - -
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
Serves: 6
Beef-Cheese Stuffed Tomatoes Recipe brought to you by Recipes To-Go