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रविवार, 13 सितंबर 2020

Cheesy Stuffed Tomatoes with Sausage

Cheesy Stuffed Tomatoes with Sausage are tomatoes stuffed with a hearty sausage and rice filling and topped with gooey cheese. These are a perfect way to use those sweet sun ripened tomatoes from the garden or the vine ripened tomatoes from the store.

Looking for more tasty ways to use up those garden tomatoes? Try these fresh ideas: Parmesan Garlic Roasted Tomatoes, Chilled Cucumber Tomato Salad, and don’t forget to try this Classic Fried Green Tomatoes before they all ripen.

Cheesy Stuffed Tomatoes with Sausage are tomatoes stuffed with a hearty sausage and rice filling and topped with gooey cheese.

Amazing Cheesy Stuffed Tomatoes with Sausage:

This is such a fun meal to serve because you get to eat the vehicle it comes in! It’s super easy and quick to throw together, yet it is sophisticated enough to serve at a nice get together with friends or family. It’s light and hearty at the same time, making it a perfect main dish. Serve with a nice salad and some crusty bread for a satisfying dinner or even brunch.

There’s just something about cooking tomatoes that brings out their plump juicy sweetness that makes them irresistible. Paired with the seasonings, rice, cheese and sausage it’s a perfect combination of little bit sweet and savory. It’s a comforting meal that mimics the flavors of pizza, but a much healthier version. It’s a unique main dish that will soon become a favorite.

Cheesy Stuffed Tomatoes with Sausage Ingredients:

The savory perfectly spiced filling balances out the tang and acidity of the tomatoes. It’s a surprisingly light and delicious meal, your loved ones will want more of.

Tomatoes: Use large tomatoes all the same size
Salt and Pepper: Just to taste
Ground Sausage:
Rice: Use long grain rice for great texture
Colby Jack Cheese: You can use pre-shredded cheese for quicker prep
Parmesan Cheese: This also comes pre-shredded for easy prep.
Basil: Fresh basil is divine if you do use dried only use 1 Tablespoon.
Italian seasoning: Adds just enough spice for amazing flavor.

How to make Stuffed Tomatoes:

Prep Tomatoes: Preheat oven to 425 degrees. Cut off the tops of the tomatoes and scoop out the insides being sure to leave a good edge all the way around. Place the tomatoes in a baking dish.
Cook: In a medium skillet over medium high heat cook and crumble the sausage. Drain the grease and add to a bowl with the rice, one cup of the Colby jack cheese, Parmesan cheese, basil and Italian seasoning, stir to combine.
Fill: Stuff each tomato with the mixture. Top them with the remaining Colby Jack cheese and bake 15-20 min.

Cutting the tomatoes, making the filling and stuffing the tomatoes.

Tips and Variations for Great Stuffed Tomatoes with Sausage:

Tomatoes: Pick tomatoes that are firm so they don’t fall apart when you scoop out the insides. Beefsteak tomatoes are a favorite. Make sure they are the same size so ensure even cooking.
Scoop: Use a melon baller or a grapefruit spoon to make getting the insides out easier. You want the shell intact as much as possible.
Fill and Bake: If you have extra filling bake it in pan with the tomatoes, don’t over fill them. And don’t over cook the tomatoes, they’ll split. Fill the tomatoes but don’t overstuff. Excess filling can be baked in the pan next to the tomatoes if desired.
Sausage: You can use a spicy sausage if you like a little more heat. Turkey or Chicken Sausage, ground beef or ground chicken can also be substituted.
Cheese: You can mix up the cheese, try a sharp cheddar, Monterey jack, Gouda, or pepper jack for some kick.
Rice: Try using brown rice or quinoa instead of white rice for a heartier meal. Try orzo pasta for different texture and taste.

Cheesy Stuffed Tomatoes with Sausage are tomatoes stuffed with a hearty sausage and rice filling and topped with gooey cheese.

Saving and Making Ahead these Amazing Stuffed Tomatoes:

Make Ahead: Make the filling ahead of time and refrigerate till ready to stuff. You can even freeze the filling to use at a later time. Stuff the tomatoes right before your ready to bake, so they don’t get too soft.
Storage: These scrumptious vitals are best served right out of the oven but they are almost better the next day as the flavors have had time to meld together. Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Microwave until heated through, or place under the broiler or toaster oven for about 5 min.

Cheesy Stuffed Tomatoes with Sausage are tomatoes stuffed with a hearty sausage and rice filling and topped with gooey cheese.

More Tasty Stuffed Recipes:

It’s so fun to stuff already tasty foods with even more flavorful mixtures. Here are some yummy ones to try.

Cheesy Stuffed Tomatoes with Sausage

Course Dinner, Main Course

Cuisine American, Italian, Italian American

Keyword stuffed tomatoes, tomatoes with sausage

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings Tomatoes

Calories 609kcal

Author Alyssa Rivers

Ingredients

4 large tomatoes
salt and pepper
1/2 pound ground sausage
1 cup white rice cooked
1 1/2 cup Colby Jack cheese shredded and divided
1/2 cup parmesan cheese shredded
2 Tablespoons basil chopped
1 teaspoon Italian seasoning

Instructions

Preheat oven to 425 degrees. Start by cutting off the tops of the tomatoes. Cut around the edge of the tomatoes and scoop out the insides and place in a baking dish.
In a medium sized skillet cook and crumble the sausage. Remove grease and add to a medium sized bowl with the rice, one cup colby jack cheese, parmesan cheese, basil and Italian seasoning.
Use the mixture and stuff each tomato. Top with remaining cheese. Bake for 15-20 minutes.

Nutrition

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Slow Cooker Kalua Pulled Pork

This Slow Cooker Kalua Pulled Pork is tender, smokey and melt in your mouth perfection. Get that authentic Hawaiian Luau pork flavor at home with this super simple, 3 ingredient masterpiece.

Palm trees or no palm trees, you can be transported to your own little paradise with this moist delicious pork. Serve with Grilled Coconut Lime Pineapple, and either Hawaiian Fried Rice or Hawaiian Macaroni Salad, for a complete island experience.

Slow Cooker Kalua Pulled Pork, tender smokey and moist, served on a bun.

Slow Cooker Kalua Pulled Pork

With only 3 ingredients this is probably one of the easiest meals to make. When you taste this explosion of flavor and smokey goodness, you won’t believe it only has 3 ingredients. This is also known as Kalua pig or Luau Pork, but it’s all the same amazingly deliciousness. This will be such a huge hit you’ll want to keep this in your rotation of family favorites.

Slow Cooker Kalua Pulled Pork is the easy quick version of a Hawaiian staple for Lauas. In Hawaii a large pit is dug, wood is placed in the bottom and set on fire and rocks are put on top and around to hold in the heat. A whole pig is then salted and spiced and wrapped in damp leaves and placed on top of the slow burning fire and covered with dirt and left to roast all day. This method is not really realistic for all of us, but this slow cooker version is. Besides bringing forth the same super delicate and juicy pork, the only other thing these two methods have in common is the time. You’ll want to plan ahead because to get that divine tenderness you’ll want to cook at least 16 hours.

Kalua Pulled Pork Ingredients:

Although there are only 3 ingredients, using the right ingredients will ensure that authentic Hawaiian Pork flavor.

Pork Butt Roast: Also called a Pork Shoulder roast you can get one with the bone or with out. Either works.
Course Hawaiian Salt: Look for this in your specialty stores like Cost Plus World Market, Trader Joes, or you can order it from Amazon. You can also use the widely available Himalayan Salt if you can’t find it Hawaiian Salt.
Liquid Smoke: If you are in a pinch Worcestershire Sauce can be used as a substitute but you have quite that smokey flavor, but still oh so tender.

How to Make Slow Cooker Kalua Pulled Pork:

Super simple to make, but definitely need to plan ahead as this should be started the night before you’d like to indulge.

Season: Place the pork in your slow cooker. Generously rub (yes rub it in the meat, think massaging meat) in the liquid smoke and salt. Add more if you have a bigger roast, less if it’s smaller, but be sure to season well.
Cook: Cook on low for 16-20 hours. Yes you read that right.
Shred: Remove the pork to a cutting board or bowl and shred. Remove the liquid from the slow cooker and separate the fat from the broth. Add in both the broth and pork back to the cooker to keep warm before serving.

Making Slow Cooker Kalua Pulled pork by rubbing salt and liquid smoke into meat.

Tips for Great Kalua Pulled Pork:

This is a really hard recipe to mess up but here are some tips to make sure it stands out above the rest.

Pork: Pay attention to the size of your roast. If you get a roast larger than 6 pounds (8-12 pounds) you’ll want to increase both the salt and the liquid smoke. Too little can leave your pork tasteless. The amazing flavor comes from the salt and liquid smoke. For a larger roast increase the salt and liquid smoke by 1-2 teaspoons.
Rinse and Trim: Rinse and pat your roast dry to ensure the flavor “sticks” to it. Trim your roast of large chunks of fat, and place fat side up in the slow cooker, the fat will baste the rest of the roast as it cooks.
Pierce: Poke the roast with a fork all over before rubbing in the salt and liquid smoke to increase the flavor inside and out.
Liquid Smoke: It is recommended by some Islanders to use Hickory Liquid Smoke for an authentic flavor, but Mesquite is just as good, it’s mostly about personal preference.
Time: I know I’ve said it before, but truly the longer you can cook it the better. This will work if you start in the morning and let it cook all day, it just may not be quite as tender. But still amazing.

How to Serve and Store your Kalua Pulled Pork:

Pork Roasts usually produce a lot of meat, so there are endless possibilities. It’s also super easy to store and save for a rainy day.

Serve: This juicy flavorful pork is great as a stand alone or serve over rice or noodles. Use in your favorite Mexican dish such as quesadillas, tacos, burritos or even on top of nachos. Make pulled pork sandwiches topped with coleslaw. Use on a flatbread with your favorite toppings.
Store: Bring leftovers to room temperature and store in an airtight container with the juices in the fridge for up to 5 days.
Freeze: Freeze leftovers in a freezer safe container or freezer ziploc bag sealed tightly for up to 3-5 months.
Reheat: Thaw frozen leftovers in the fridge over night. Reheat all leftovers on the stop top in it’s liquid. Do not microwave. It’ll over cook the meat making it rubbery and possibly dry.

Slow Cooker Kalua Pulled Pork tender and juicy shredded on a plate.

More Tempting Slow Cooker Pork Recipes:

Nothing is better than setting and forgetting dinner in the morning and coming home from a busy day to a meal almost done.

Slow Cooker Kalua Pulled Pork

This Slow Cooker Kalua Pulled Pork is tender, smokey and melt in your mouth perfection. Get that authentic Hawaiian Luau pork flavor at home with this super simple, 3 ingredient masterpiece.

Course Dinner, Main Course

Cuisine American

Keyword kalua pork, pulled pork, Pulled Pork Recipes, slow cooker kalua pulled pork

Prep Time 5 minutes

Cook Time 16 hours

Total Time 16 hours 5 minutes

Servings People

Calories 449kcal

Author Alyssa Rivers