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 pulp (discard remaining pulp or save for another use).

Invert tomatoes onto paper towels to drain.

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in basil, salt, pepper, and reserved tomato pulp; bring to a boil.

Reduce heat; simmer, uncovered, for 10-12 minutes or until the liquid has evaporated.

Stir in rice, cheese, and egg; heat through.

Spoon filling into tomato shells.

Place in a shallow 2 qt. baking dish coated with nonstick cooking spray.

Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.