Ingredients
6 large tomatoes1 pound ground beef1 cup cooked long grain rice2 tablespoons minced fresh parsley1 teaspoon dried basil1 teaspoon salt1 teaspoon pepper1/2 cup grated Parmesan cheese1/4 pound Swiss cheese, cut into 1/2-inch cubes
Preparation
Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out and reserve pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Chop reserved pulp.
In a large skillet, cook beef until no longer pink; drain. Add the rice, parsley, basil, salt, pepper and tomato pulp; heat through. Remove from the heat; stir in cheeses.
Spoon into tomato shells. Place in a greased shallow baking dish. Bake, uncovered, at 350° for 35 minutes or until heated through.
