Pesto Stuffed Tomatoes with Rice and Sausage

Updated at: Thu, 17 Aug 2023 10:37:01 GMT

Step 1

Preheat oven to 200 degrees F. Cut a 1/2-inch slice off the top off each tomato and discard or compost. Using a serrated knife and a spoon, cut and scoop away the pulp, leaving the tomato “shell.” Sprinkle the inside of the tomato with a bit of salt.

Step 2

Rinse the rice in a colander until the water runs clear. Place in a small pot with 1 1/2 cups water, a pinch of salt and a teaspoon of olive oil. Bring to a boil, reduce heat to low, cover and simmer 15 minutes until rice is tender and water is absorbed. Let sit, covered, for 5 minutes to let the rice finish steaming, then fluff with a fork.

Step 3

White rice is cooking, cook the sausage. Place sausage, onion and garlic in a skillet on medium-high heat. Cook, stirring and breaking up the sausage, until the sausage is browned and onion is tender.

Step 4

Mix rice, cooked sausage, chickpeas and pesto in a large bowl. Spread tomato sauce evenly over the bottom of a 9 X 13 inch casserole dish. Arrange tomato shells in the casserole dish and divide rice mixture evenly among them, pressing down slightly with the back of a spoon if needed to make room for all the filling. Sprinkle the top of the tomatoes with mozzarella cheese. Mix the parmesan and panko together and sprinkle over the tomatoes.

Step 5

Bake 40 minutes until cheese is melted and tomato sauce is bubbling. Let cool 5-10 minutes before serving. Garnish with parsley, if desired.

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