Cheesy Sausage Stuffed Vine Tomatoes
Think stuffed peppers, but tomatoes instead! Tomatoes are so cheap in the summer and perfect for stuffing with a cheesy, Beyond Meat sausage & rice filling. Baked to golden perfection, they were absolutely delish!
PREP TIME
25 minutes
COOK TIME
35 minutes
INGREDIENTS
21
Serves: 3
Ingredients
- 10 whole10 whole10 whole Tomato, Vine-Ripened
- 1.5 cups1.5 cups1.5 cups Brown Rice, cooked
- 1.5 cups1.5 cups1.5 cups Monterey Jack Cheese, With jalapenos, shredded
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 4 sprig4 sprig4 sprig Thyme, Fresh
- 1 whole1 whole1 whole Yellow Onion, diced
- 1 whole1 whole1 whole Celery, diced
- 1 whole1 whole1 whole Red Bell Pepper, diced
- 4 whole4 whole4 whole Plant-Based Hot Italian Sausage - Beyond Meat
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 0.5 cup0.5 cup0.5 cup Panko Bread Crumbs
- 0.25 cup0.25 cup0.25 cup Pecorino Romano, finely shredded
- 0.5 tsp0.5 tsp0.5 tsp Oregano, Dried
- .5 tsp.5 tsp.5 tsp Italian Seasoning
- 1 whole1 whole1 whole Extra Virgin Olive Oil, See Recipe
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
Filling
Crumb Topping
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating the EVOO, pepper flakes, garlic, and thyme in a large skillet set to just below medium heat. Once heated, let everything sizzle together for about a minute without burning. Add the onion, pepper, celery, and a good pinch of both salt & pepper. Stir and cook 5 - 6 minutes. Make a well in the center of the pan and crumble in the sausages. Let the sausages go a couple of minutes, flipping and stirring until they have some nice colour. At this point, stir everything together, season with salt & pepper, and continue to cook another 2 minutes or until veg are tender.
- Stir in the cooked rice until everything is warmed through together. Turn off the heat and fold in half the shredded Monterey Jack until melted and the filling is nice and firm. Set aside while you prep the tomatoes.
- Preheat oven to 375 F
- Slice the tops off the tomatoes and use a spoon to carefully remove all of the flesh leaving you with a tomato bowl. The flesh can be reserved or discarded depending on if you'll use it or not. Once your tomatoes are all emptied out, season them inside & outside with salt & stuff them with the sausage filling, pressing it down to ensure the tomatoes are nice and stuffed. Transfer the stuffed tomatoes to a 7" x 11" baking dish or any dish large enough to accommodate them. Once they're all stuffed and nestled in to the dish, top them with the remaining Monterey jack.
- In a small bowl, add the panko, pecorino, Italian seasoning, oregano, and a good pinch of salt. Add a Tbsp. of EVOO to start and work the mixture together with your hands. Add an additional Tbsp. of EVOO if needed to achieve a nice, crumbly texture. Top each tomato with some of the crumb mixture.
- Bake the tomatoes uncovered for 15 - 20 minutes until tomatoes are tender and crumb is nice and golden. Remove. give them a finishing sprinkle of salt, and set on to a wire cooling rack.
- Serve tomatoes with grated pecorino and fresh, chopped parsley. ENJOY!
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About This Recipe
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Coconut Free Egg Free Entrées Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1204 |
| Fat: | 61 g |
| Carbohydrates: | 124 g |
| Protein: | 49 g |
| Cholesterol: | 106 g |
| Sodium: | 1966 mg |
| Fiber: | 12 g |
| Sugars: | 16 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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