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Italian-Style Sausage and Rice Stuffed Baked Tomatoes

This recipe is a combination of all of these: ooey gooey, comforting carbs, touch of vegetables, balanced, impressive, easy, satisfying and affordable.

Time
1hr
Ingredients
10
Servings
10
Products

Servings

6

Ingredients

10

Cook Time

1 hour 30 min.

Product used:

Long-Grain White

Difficulty

Moderate

Ingredients

3 cups Riceland Enriched Long Grain Rice White Rice
6 vine-ripened tomatoes
1/2 pound of Italian-style seasoned ground turkey or pre-cooked refrigerated seasoned turkey sausage
2 tablespoons extra virgin olive oil
1 teaspoon pesto
2 tablespoon grated Parmesan
1/2 teaspoon dried basil
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper

Preparation

  1. Precook rice according to package instructions, drain and set aside.
  2. Preheat oven to bake 350 degrees. Grease small baking dish or similar ovenproof baking dish the size of six tomatoes.
  3. Cut off top of tomatoes and scoop out insides. A grapefruit spoon with serrated edges works well, otherwise use a serrated knife and spoon to scoop. Save scooped out insides for another dish, you will not be using it for this recipe. Add tomatoes to the greased baking dish.
  4. Brown turkey in skillet on medium-high heat with 1-tablespoon olive oil. Saute until browned, approximately 10 minutes. Turn off heat.
  5. In a bowl add remaining ingredients and stir.  Add turkey and cooked rice and stir.
  6. Stuff tomatoes with mixture and drizzles with 1 tablespoon of olive oil.
  7. Bake for 60 minutes.
  8. Serve and enjoy!