5.0 from 36 votes
Stuffed Tomatoes
This Stuffed Tomatoes recipe is easy to make, and is ready in an hour!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4
Calories: 439 kcal
Course:
Main Course , Appetizer , Snacks , Lunch , Dinner
Cuisine:
American
Ingredients
- 6 large ripe tomatoes about 3 pounds
- 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 cooked white rice
- ½ cup shredded Mozzarella cheese
- ¼ cup shredded Parmesan cheese
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
- ½ cups beef broth to the rice (along with the cooked sausage mixture) and simmer covered for 15 minutes or until rice is tender. Continue with recipe as directed.
- To use Uncooked RiceSubstitute 1/2 cup uncooked long grain white rice. Add 1 ½ cups beef broth to the rice (along with the cooked sausage mixture) and simmer covered for 15 minutes or until rice is tender. Continue with recipe as directed.
- Ensure the tomatoes are ripe yet firm (we love beefsteak tomatoes).
- Scrape out the insides (a melon baller works well for this) but leave as much of the shell intact as possible.
- Fill the tomatoes but don't overstuff. Excess filling can be baked in the pan next to the tomatoes if desired.
- Do not overcook the tomatoes or they will split.
- Choose tomatoes that are of the same size so they bake at the same rate.
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
(27%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
2627IU
(53%)
Vitamin C
42mg
(47%)
Calcium
209mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
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.