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Cheesy Stuffed Tomatoes

Kraft Memeber Recipe
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Makes: 3 servings, 2 tomatoes each Total Time: 30 min
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • 6 large tomatoes
  • 1 lb. extra lean ground beef
  • 2 Tbsp. minced onion
  • 1 Tbsp. minced garlic
  • 1 can (15 oz.) sweet corn
  • Bread crumbs
  • Olive oil
  • Kraft Shredded Parmesan, Romano & Asiago Cheese
  • Kraft Low Fat Mozzarella Cheese
make it
Slice very small amount off bottom of each tomato so they stand flat. Carve out each tomato like you would a pumpkin, hollowing them. Discard seeds. Dice the flesh scooped out. Place ground beef, onion & garlic into a large pot & brown, breaking up meat into small pieces. Add 1/2 of the diced tomatoes & can of corn. Cook for about 5 minutes on medium heat to let flavors mingle. Remove from heat. Add about 1/2 cup of bread crumbs & stir.

Line a baking sheet with aluminum foil. Lightly brush the foil with olive oil to keep tomatoes from sticking. Place tomatoes on oiled foil. Sprinkle a pinch of Parmesan, Romano & Asiago Cheese into each tomato. Spoon ground beef mixture into each tomato. Sprinkle more bread crumbs on top of each tomato & cover with mozzarella cheese.

Broil tomatoes until cheese melts & starts to brown. If you see the skins of the tomatoes start to split, they are definitely done. Serve immediately.
The other 1/2 of the diced tomatoes can be stored in the fridge or freezer & used for other recipes calling for diced tomatoes.
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