Beef-cheese stuffed tomatoes Recipe

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Beef-cheese stuffed tomatoes

Artist:	_	Yield:	6
Categories:	Beef, Cheese, Cheese & Eggs, Meats, Tomatoes, Vegetables	Rating:	0
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Ingredients:

6		Tomatoes
1/2	lbs	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

Procedures:

1	Recipe by: jo anne merrill preparation time: 0:45 * omit ground beef for a meatless dish, or substitute part ground beef, part mild italian sausage.
2	For best taste, try to get vine-ripened tomatoes.
3	Cut slice off top of tomato and scoop out pulp.
4	Use a melon baller or grapefruit spoon for ease of removing pulp.
5	Chop pulp and tops then drain and set aside.
6	Heat a large heavy skillet over medium heat and brown beef, onion and green peppers, about 5-7 minutes.
7	Drain off excess fat that accumulates.
8	Add chopped tomato tops and pulp, corn syrup, worcestershire sauce, basil, salt and pepper.
9	Cook, stirring, for 10 minutes until thick and bubbling.
10	Remove from heat, add stuffing mix and parmesan cheese.
11	Spoon carefully into tomato shells.
12	Place tomatoes into an 11 x 7 x 2-inch pan or baking dish that will hold all tomatoes without crowding.
13	Top each tomato with 2 tablespoons mozzarella cheese.
14	Bake in preheated 350°F oven for 25-30 minutes or until heated thoroughly