Stuffed tomato recipe Baked Stuffed Tomatoes

Baked Stuffed Tomatoes How to cook

Stuffed tomato recipe INGREDIENTS
• 6 medium tomatoes
• 1/2 pound ground 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 or margarine, melted
• 2 tablespoons water
•

DIRECTIONS for cooking Baked Stuffed Tomatoes

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, brown beef; drain. Add tomato pulp, chili powder, sugar, salt, pepper and oregano; bring to a boil. Reduce heat; simmer 45 to 50 minutes or until slightly thickened, stirring occasionally. Add rice; mix well. Simmer 5 to 6 minutes longer or until rice is tender. Stuff tomatoes and place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine bread crumbs and butter; sprinkle over tomatoes. Add water to baking dish. Bake, uncovered, at 375 degrees F for 20 to 25 minutes or until crumbs are lightly browned.

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