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Stuffed Tomatoes with rice and sausage, topped with breadcrumbs and parsley.

Stuffed Tomatoes

These stuffed tomatoes are full of sausage, rice and plenty of cheese, then topped with parmesan and breadcrumbs and baked to perfection. A unique main course that's sure to get rave reviews!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 333kcal
Author Sara Welch


  • 6 very large firm tomatoes (I recommend beefsteak)
  • 2 teaspoons olive oil
  • 1 pound mild Italian sausage casings removed
  • 1/2 cup onion finely diced
  • 1 teaspoon garlic minced
  • 1 1/2 cups cooked rice
  • 1 cup mozzarella cheese shredded
  • 1/2 cup grated parmesan cheese divided use
  • 1/4 cup parsley chopped, divided use
  • kosher salt and pepper
  • cooking spray
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons butter melted


  • Cut the tops off the tomatoes. Hollow out the insides of the tomatoes with a knife or grapefruit spoon. Discard the tomato seeds and pulp.
  • Preheat the oven to 350 degrees.
  • Heat the olive oil in a large pan over medium high heat. Add the sausage, breaking up the sausage with a spatula. Cook for 5-6 minutes or until sausage is browned.
  • Drain off any excess grease, then add the onion to the pan. Cook for 3-4 minutes or until translucent. Add the garlic and cook for 30 more seconds.
  • Stir the rice, mozzarella cheese, 1/4 cup of parmesan cheese, 2 tablespoons of parsley, salt and pepper into the sausage mixture. Cook for 2-3 minutes.
  • Put the tomato shells onto a pan greased with cooking spray. Mound the rice mixture evenly into the tomato shells. 
  • Place the panko breadcrumbs and remaining parmesan cheese in a bowl. Add the butter and stir to combine.
  • Bake the tomatoes for 15-20 minutes or until breadcrumb topping has browned. Sprinkle with remaining parsley and serve.


Make Ahead: The tomatoes can be hollowed out earlier in the day and stored in the fridge.
Little Helpers: The kids can help hollow out the tomatoes and stuff them with the rice.


Calories: 333kcal | Carbohydrates: 44g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 281mg | Potassium: 621mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1620IU | Vitamin C: 24.8mg | Calcium: 229mg | Iron: 2mg