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!
- 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 spaghetti.
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