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Cooking with ground beef is quick, easy, and economical—a perfect partner to this practical recipe collection for all ages and occasions.
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Ground Beef Recipes
Tuscan Stuffed Tomatoes

Tuscan Stuffed Tomatoes      "Tuscan Stuffed Tomatoes" is available in PDF format print friendly version
You can almost feel the warmth of the Tuscan sun when you feast your eyes on these golden-topped, stuffed tomatoes. Add a salad and a glass of wine—Buon Appetito!
 
Large tomatoes88
Salt, sprinkle
 
Cooking oil1 tsp.5 mL
Lean ground beef1 lb.454 g
Finely chopped green onion1/2 cup125 mL
Garlic clove, minced (or 1/4 tsp., 1 mL,11
powder)
Salt1/4 tsp.1 mL
Pepper1/8 tsp.0.5 mL
 
Cooked orzo (about 1/2 cup,1 cup250 mL
125 mL, uncooked)
Chopped fresh parsley (or 1 tbsp.,1/4 cup60 mL
15 mL, flakes)
Coarsely chopped pine nuts, toasted3 tbsp.50 mL
Dried oregano1 tbsp.15 mL
Dried crushed chilies1/2 tsp.2 mL
Salt1/2 tsp.2 mL
 
Crumbled feta cheese1/2 cup125 mL
Grated Parmesan cheese1/4 cup60 mL
 
Grated Parmesan cheese1/4 cup60 mL
Chopped green onion1/4 cup60 mL
Kalamata olives, pitted (see Note)88
 
Trim 1/4 inch (6 mm) slice from bottom of each tomato. Using small spoon, scoop out pulp from each tomato, reserving 1 cup (250 mL). Sprinkle inside of each with salt. Place cut-side down, on 2 large microwave-safe plates. Microwave each plate on high (100%) for about 1 minute until tomatoes are slightly softened. Set aside.

Heat cooking oil in large frying pan on medium. Add next 5 ingredients. Scramble-fry for about 10 minutes until ground beef is no longer pink. Drain.

Add reserved tomato pulp and next 6 ingredients. Stir. Cook for 5 minutes, stirring occasionally.

Add feta cheese and first amount of Parmesan cheese. Stir. Remove from heat. Arrange tomatoes on greased baking sheet with sides. Fill with beef mixture.

Sprinkle with second amounts of Parmesan cheese and onion. Top with olives. Broil on centre rack in oven for 8 to 10 minutes until Parmesan cheese is golden. Makes 8 stuffed tomatoes.
 
1 stuffed tomato: 268 Calories; 12.7 g Total Fat (4.6 g Mono, 1.6 g Poly, 5.2 g Sat); 44 mg Cholesterol; 21 g Carbohydrate; 3 g Fibre; 19 g Protein; 539 mg Sodium
 
Note: To pit an olive, place it on a cutting board and press the olive with the flat side of a wide knife until you feel the olive give. The flesh will split, making it easy to remove the pit. Alternatively, use a sharp knife to split the olive from top to bottom, cutting through the flesh to the pit.

 
 
Reprinted from Ground Beef Recipes © Company's Coming Publishing Limited

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