Minutes Prep time: 30
Minutes Total time: 45
Servings: 8
Difficulty: Intermediate
PAM® Organic Olive Oil No-Stick Cooking Spray
1 bag (10 oz each) Birds Eye® Whole Grain Brown Rice
8 large ripe beefsteak tomatoes
1 pound Italian pork sausage
1/2 cup chopped onion
2 tablespoons chopped garlic
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup fresh Italian (flat-leaf) parsley, chopped
1/4 cup fresh basil, chopped
1/2 cup Italian style panko bread crumbs
additional parmesan and parsley, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 172 mg | 17% |
| Carbohydrate | 19 g | 6% |
| Cholesterol | 42 mg | 14% |
| Total Fat | 14 g | 21% |
| Iron | 1 mg | 5% |
| Calories | 258 kcal | 13% |
| Sodium | 521 mg | 22% |
| Protein | 14 g | 28% |
| Saturated Fat | 5 g | 27% |
| Sugars | 4 g | 0 |
| Vitamin C | 19 mg | 31% |
Preheat oven to 425°F. Spray 13x9-inch baking dish with olive oil spray. Microwave rice according to package directions.
Use a paring knife and a spoon to hollow out the tomatoes, leaving 1/4-inch of flesh around the bottom and sides. Discard the tomato cores. Chop the tomato flesh into 1/4-inch pieces and reserve for the stuffing. You need about 1 cup of tomato; you can reserve the rest for another use. Place tomatoes in baking dish.
Spray large skillet with olive oil spray and heat over medium-high. Brown Italian sausage with onion in skillet, stirring to break up the large pieces. Stir in garlic and cook until softened, 1 to 2 minutes. Drain and pour sausage into a large bowl.
Stir cooked rice, 1 cup tomato, mozzarella, Parmesan, parsley, and basil into bowl with sausage. Stuff filling into hollowed out tomatoes. Top with breadcrumbs. Spray breadcrumbs with olive oil spray.
Bake 10 to 15 minutes, until tomatoes are just starting to get tender, and breadcrumbs are golden brown. Garnish Italian sausage stuffed tomatoes with additional Parmesan and parsley, if desired, and serve.
Italian Sausage Stuffed Tomatoes
