5 from 24 votes
Stuffed Tomatoes
Stuffed Tomatoes are ripe, firm tomatoes hollowed out and filled with a savory mixture of Italian sausage, onion, garlic, tomato paste, and cooked rice, topped with mozzarella and Parmesan cheeses. The dish bakes in the oven until tomatoes are tender but intact and the filling is heated through, giving a hearty main or side with layers of meaty, cheesy flavor and tender tomato.
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
4
Calories:
439 kcal
Course:
Main Course, Appetizer, Snacks, Lunch, Dinner
Cuisine:
American
Ingredients
- 6 large tomatoes about 3 pounds, ripe
- ¾ pound Italian sausage
- 1 onion finely diced
- 4 cloves garlic minced
- ¼ cup white wine
- 3½ tablespoons tomato paste
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- 1 cup white rice cooked
- ½ cup mozzarella cheese shredded
- ¼ cup Parmesan Cheese shredded
Instructions
- Preheat oven to 400°F.
- Rinse tomatoes and cut the tops off.
- Using a spoon, scrape out the insides of the tomato. Chop the insides and the tops.
- Cook sausage, onion and garlic in a skillet until no pink remains. Drain fat.
- Add tomato tops, white wine, tomato paste, salt, and Italian seasoning. Cook an additional 5 minutes or until most of the liquid has evaporated. Stir in rice and cook until heated through.
- Reserve 2 tablespoons mozzarella cheese and 2 tablespoons parmesan cheese for topping. Stir remaning mozzarella and parmesan into the rice mixture.
- Place tomatoes in a baking dish and gently fill with rice mixture (extra filling can be placed in the pan next to the tomatoes if desired . Top with remaining cheese.
- Bake 20-25 minutes or until tomatoes are cooked and filling is heated through. Do not overcook.
Cup of Yum
Notes
- Use ripe but firm tomatoes, such as beefsteak, to maintain the shape during baking.
- Scrape out the tomato insides carefully to keep the shell intact; a melon baller can help.
- If using uncooked rice, cook it with beef broth and sausage mixture until tender before mixing.
- Do not overstuff tomatoes; excess filling can be baked separately beside them.
- Bake just until tomatoes are tender but not split to preserve presentation.
Nutrition Information
Calories
439
(22%)
Carbohydrates
31g
(10%)
Protein
18g
(36%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Cholesterol
66mg
(22%)
Sodium
743mg
(31%)
Potassium
957mg
(20%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
2627IU
(53%)
Vitamin C
42mg
(47%)
Calcium
209mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 439
% Daily Value*
| Calories | 439 | 22% |
| Carbohydrates | 31g | 10% |
| Protein | 18g | 36% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 66mg | 22% |
| Sodium | 743mg | 31% |
| Potassium | 957mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 2627IU | 53% |
| Vitamin C | 42mg | 47% |
| Calcium | 209mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.