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!
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.
Notes
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.