Beefy Tomatoes

Preheat the oven to 350 degrees.

Cut a thin slice off the top of each tomato and discard; remove the core. Carefully scoop out the pulp, leaving a 1/2-inch shell. Reserve 1 cup of the pulp and discard the rest. Invert tomato shells on a paper towel to drain.

In a large skillet, cook the beef with the onion and garlic; drain grease. Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil. Reduce the heat and simmer, uncovered, for 10-12 minutes or until the liquid has evaporated. Stir in the rice, cheese and egg; heat through.

Spoon into the tomato shells. Place in a shallow 2-quart baking dish. Bake uncovered for 20-25 minutes.