Stuffed Tomatoes
Ingredients
The tomatoes and filling
-
6
large
firm tomatoes (beefsteak recommended)
-
1
pound
mild Italian sausage (casings removed)
-
½
cup
onion (finely diced)
-
1
teaspoon
garlic (minced)
-
1½
cups
cooked rice
-
1
cup
mozzarella cheese (shredded)
-
½
cup
grated parmesan cheese (divided use)
-
¼
cup
parsley (chopped, divided use)
-
to taste
kosher salt and pepper
-
¼
cup
panko breadcrumbs
-
2
tablespoons
butter (melted)
The cooking essentials
-
to coat
cooking spray
-
2
teaspoons
olive oil
Instructions
- Cut the tops off the tomatoes and hollow out the insides, discarding the seeds and pulp.
- Preheat the oven to 350°F.
- Heat olive oil in a pan over medium-high heat and cook the sausage until browned.
- Drain excess grease, then add the onion and cook until translucent.
- Add garlic and cook for an additional 30 seconds.
- Mix in the rice, mozzarella, ¼ cup of parmesan, 2 tablespoons of parsley, salt, and pepper.
- Place the hollowed tomatoes on a greased baking pan and fill them with the rice mixture.
- Combine panko breadcrumbs, remaining parmesan, and melted butter, then sprinkle over the stuffed tomatoes.
- Bake for 15-20 minutes until the topping is browned, then garnish with remaining parsley and serve.
Nutrition Facts (estimated)
Servings
6
Calories
333
Total fat
16g
Total carbohydrates
44g
Total protein
14g
Sodium
281mg
Cholesterol
15mg
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