Baked Tomatoes, Stuffed With Sausage And Rice
Juicy baked tomatoes stuffed with savory sausage, rice, and aromatic vegetables, offering a hearty, flavorful dish perfect for family dinners or casual gatherings.
Ingredients
- 4 large tomatoes
- 1 tsp minced garlic ⓘ
- salt to taste ⓘ
- pepper to taste ⓘ
- 1/4 cup chicken broth ⓘ
- 2 Tbsp olive oil ⓘ
- 1/2 cup diced onion ⓘ
- 1/2 cup diced yellow bell pepper ⓘ
- 1/2 lb Andouille sausage or garlic sausage, finely chopped ⓘ
- 1/4 tsp hot pepper sauce ⓘ
- 1 Tbsp unsalted butter ⓘ
- 1 cup cooked rice ⓘ
- 2 Tbsp chopped parsley ⓘ
- black pepper to taste ⓘ
Instructions
- Cut a slice from the stem end of each tomato.
- Use your fingers to remove the seeds from the tomato cavities and discard.
- Hollow out the tomatoes with a sharp knife, leaving the walls intact, and reserve the extra pulp.
- Invert the tomato shells on a baking rack and let them drain for 10 to 15 minutes.
- In a skillet, heat 2 tablespoons of olive oil over medium heat.
- Add diced onion, yellow bell pepper, and minced garlic; sauté until softened.
- Add finely chopped sausage and cook until browned.
- Stir in cooked rice, chicken broth, hot pepper sauce, butter, chopped parsley, salt, and black pepper.
- Stuff the hollowed-out tomatoes with the sausage and rice mixture.
- Place the stuffed tomatoes in a baking dish and bake at 375°F (190°C) for about 15-20 minutes or until heated through.
Tips & Substitutions
For added flavor, you can substitute the Andouille sausage with Italian sausage or a vegetarian option like tempeh. If fresh parsley isn't available, dried parsley works in a pinch. To enhance the dish, consider adding some grated cheese on top before baking for a cheesy crust.
Serving Suggestions
Serve these stuffed tomatoes warm as a main dish or as a side to grilled meats. They pair beautifully with a fresh salad, such as a simple green salad or the Brown Derby Chicken Salad for a complete meal. A side of crusty bread would also complement the dish well.
Storage & Reheating
Store any leftover stuffed tomatoes in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave them for a quicker option, though the oven method helps retain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Tomatoes, Stuffed With Sausage And Rice contains roughly 486 calories, with 20g protein, 68g carbohydrates, and 17g fat. It is an excellent source of iron (113% of the Daily Value), vitamin C (53% of the Daily Value), and dietary fiber (49% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1678mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the stuffing ahead of time?
Yes, you can prepare the sausage and rice mixture a day in advance. Store it in the refrigerator and stuff the tomatoes just before baking. This saves time and allows the flavors to meld together.
What should I do if my tomatoes are too soft?
If your tomatoes are overly ripe, consider using them for sauces or soups instead. For this recipe, choose firm tomatoes to ensure they hold their shape during baking. If needed, you can slightly underbake them to maintain firmness.
Can I freeze the stuffed tomatoes?
Yes, you can freeze the stuffed tomatoes before baking. Wrap them tightly in plastic wrap and place in a freezer-safe container. To cook, thaw in the refrigerator overnight and bake as directed. This preserves their flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).