• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. -Waldine Van Geffen VGHC42A

  2. 4 mediums Fresh Tomatoes

  3. 8 ounces Ground lean beef

  4. 2 tablespoons Ketchup

  5. 1 teaspoon Prepared mustard

  6. 1 tablespoon Sweet pickle relish (opt)

  7. teaspoon Salt

  8. 2 slices American process cheese; quarter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350~. Cut a ¼" thick slice from bottom of each tomato; reserve slices. Using a small spoon scoop out pulp from tomatoes, leaving ¼" thick shells; set aside. Coarsely chop pulp and four reserved slices; set aside. In a medium non-stick skillet over medium heat cook beef, stirring frequently until brown, 4 to 5 minutes. Add ketchup, mustard, relish, salt and reserved tomato pulp.

  2. Cook, uncovered, stirring occasionally, until mixture has thickened, 8 to 10 minutes. Spoon meat mixture into reserved tomato shells; top each with 2 pieces of cheese. On a shallow baking sheet place stuffed tomatoes; bake until heated through and cheese is melted, about 10 minutes. Source: Times-Picayune (wrv)


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