16 medium tomatoes
1 medium-large onion, chopped
1 cup cooked rice
2/3 package S&B medium hot curry mix
1/3 lb ground beef
Cut tops from tomatoes, spoon out innards, salt interior, drain upside-down on paper towels. Save tops and innards. Preheat oven to 375.
Drain and save liquid from tomato innards (I threw out a bunch of the
seeds too.) Brown ground beef and onions. Add tomato innards,
chopping them a bit more in the pan. Add tomato liquid, then curry
mix (breaking into small pieces). Stir until combined. Add
rice. Stuff tomatoes, put tops back on tomatoes, place on lightly
greased baking sheet. Yes, they'll slide around, but I think w/o the
oil, they'll stick when they're done.
Bake at least 15 minutes (we left them in somewhat