Stuffed Tomatoes


Enjoy this elegant but simple and delicious recipe:

5 large tomatoes

1/2 lb. extra-lean ground beef

1/4 cup chopped onions

2 tsp. dried Italian seasoning

2 Tbsp. tomato paste

1/3 cup Grated Parmesan Cheese

1/2 cup Shredded Italian* Five Cheese Blend

2 Tbsp. panko bread crumbs

2 Tbsp. fresh basil leaves, chopped


1. Heat oven 350°F.

2. Cut tops off tomatoes, discard tops. Scoop out pulp from centers of tomatoes, leaving 1/4-inch-thick shells. Reserve 1 cup of the removed pulp.

3. Brown meat with onions in medium skillet on medium-high heat; drain. Return meat mixture to skillet. Add reserved tomato pulp, Italian seasoning and tomato paste; mix well. Cook 3 min., stirring frequently. Remove from heat. Stir in Parmesan.

4. Place tomato shells on foil-covered baking sheet; fill with meat mixture.

5. Combine shredded cheese and bread crumbs; sprinkle over tomatoes. Top with basil.

6. Bake 12 to 14 min. or until heated through.


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