SAUSAGE-AND-BASIL-STUFFED TOMATOES
Provided by Food Network Kitchen
Time 50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Using a serrated knife, slice off the top quarter of each tomato and reserve the tops. Scoop out the pulp from inside each tomato and transfer it to a food processor. Add 2 tablespoons olive oil and the cayenne to the food processor and process until smooth; pour into a 9-by-13-inch baking dish.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage, herbes de Provence, bell pepper, onion, diced celery and garlic. Cook, stirring, until the sausage browns, about 5 minutes. Transfer the sausage mixture and bread cubes to the food processor and pulse until chopped. Pack the tomatoes with the sausage-bread mixture so the stuffing is domed on top. Put the stuffed tomatoes in the baking dish on top of the sauce.
- Place the basil, walnuts, cheese and celery leaves in the food processor and chop. Sprinkle onto the tomatoes. Put the tomato tops, cut-side down, between the stuffed tomatoes. Bake until the stuffing is golden, about 20 minutes. Cover each tomato with a top and serve with the sauce.
SAUSAGE AND RICE STUFFED PEPPERS
Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.
Provided by NANCIENANCIE
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
- Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
- Spoon rice mixture into peppers.
- Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.
Nutrition Facts : Calories 1276.5 calories, Carbohydrate 154.6 g, Cholesterol 133.3 mg, Fat 53.1 g, Fiber 5.3 g, Protein 43.6 g, SaturatedFat 25.9 g, Sodium 1141.8 mg, Sugar 8.1 g
VERONICA'S STUFFED TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
- Preheat the oven to 375 degrees F.
- Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
- Serve with a grating of Parmesan, if desired.
STUFFED TOMATOES
Spicy, tasty warm treat!
Provided by Stephanie Burr
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
- Bake in preheated oven for 15 minutes.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g
SAUSAGE STUFFED TOMATOES
Make and share this Sausage Stuffed Tomatoes recipe from Food.com.
Provided by OceanIvy
Categories Pork
Time 43m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F.
- Slice tops off tomatoes; scoop out centers.
- Throw out seeds and chop up centers.
- Set aside tops and centers.
- Moisten the bread crumbs with consommé.
- Cook garlic and onion in butter until soft.
- Mix garlic and onion together with sausage, crumbs, parsley, and tomato centers.
- Stuff tomatoes with the mixture and sprinkle bread crumbs on top.
- Dab with butter and add tomato tops.
- In lightly oiled dish, bake for 35 minutes and most of all enjoy!
TOMATOES STUFFED WITH SAUSAGE
Provided by Pierre Franey
Categories dinner, lunch, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees.
- Cut away and discard the core of each tomato. Cut off and reserve a thin slice from the bottom of each. Using a melon-ball scoop or small spoon, hollow out the center of each tomato, leaving a shell. Reserve the scooped-out portion. There should be about 1 1/2 cups.
- Clean and finely chop the mushrooms. There should be about 2 cups.
- Heat the butter in a heavy skillet, and add 1 cup of the onions and 3 teaspoons of the garlic. Cook briefly, stirring, until onions are wilted. Add the mushrooms, and sprinkle with lemon juice. Stir until the mushrooms give up their liquid. Continue cooking, stirring, until the liquid evaporates.
- Spoon and scrape the mixture into a mixing bowl, and let cool slightly. Add the sausage, bread crumbs, parsley, egg yolk, salt and pepper. Blend thoroughly.
- Fill each tomato with an equal portion of the mixture, piling it up as necessary and smoothing it over. Top each tomato with the reserved rounds sliced from the bottom of each tomato.
- Heat 1 tablespoon of the oil in a saucepan, and add the remaining 1 cup of onions and 2 teaspoons garlic. Cook, stirring, until wilted. Add the thyme, bay leaf and the reserved scooped-out tomato, with salt and pepper to taste. Cook, stirring, about 2 minutes.
- Spoon the mixture into a baking dish large enough to hold the tomatoes in one layer. Arrange the tomatoes bottom-side-down over the sauce. Brush the tops with the remaining 1 tablespoon oil.
- Place in the oven, and bake 30 minutes. Discard the bay leaf, and serve with sauce spooned over.
Nutrition Facts : @context http, Calories 642, UnsaturatedFat 25 grams, Carbohydrate 45 grams, Fat 41 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 12 grams, Sodium 1504 milligrams, Sugar 16 grams, TransFat 0 grams
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