These Easy Stuffed Tomatoes with rice and sausage will dazzle and delight with their fancy presentation. But, you don’t have to slave over the stove. They’re ready in about 30 minutes if you use our time-saving tips.
And, who doesn’t like quick and easy recipes with only a few ingredients
this time of year? (Wait! I need them all year long!)
We have 3 tips to get this dinner on the table quickly. Add a salad, some fruit to round out a healthy dinner.
Tips to Make Stuffed Tomatoes with Rice Quickly
Tomatoes loaded up with a brown rice and sausage is a new favorite at our house. It uses ingredients that I always have on hand and the presentation is just, plain fun.
Tip #1 – Use Pre-Cooked Whole-Grain Brown Rice
I always have a box in my pantry to quickly round out a meal. Success® Boil-In-Bag Rice is convenient, and tastes great whether you make it on the stovetop or microwave.
The white and brown rice can sit for up to 30 minutes in hot water (with the heat off) before being served, making it foolproof and worry-free. In just 8-10 minutes you’ve got the base for the stuffing mixture.
Tip #2 – Use Cooked Sausage Links
While the rice is cooking, run an already cooked chicken sausage link or a hearty meatless sausage link through a food processor (or very finely chop it with a knife.)
You’ll find a variety of sausages where they sell traditional pork sausage. Choose a nitrite-free one. My favorite is a chicken/apple combination. 🙂
Bam! A little protein and seasoning to boot. We use the same technique in Cajun Dirty Rice to add flavor and a little substance.
Tip #3 – Use Plum Tomatoes
Scraping the pulp and seeds out of the tomatoes is the most time-consuming part of this recipe. Any type of tomato will work. But, Roma (a.k.a. plum) tomatoes are easy to work with and seem to have less pulp. (I tested the recipe on medium-sized vine-ripened tomatoes too.)
If using a Roma variety, lay each tomato on its side and slice off a piece as shown. Use a spoon to scoop out the inside. Discard the inside. But, dice the top to incorporate in the stuffing.
For round tomatoes, cut a slice from the top and scoop out the insides.
Mix the sausage, rice, diced tomato and some Parmesan cheese together and then “stuff” the tomatoes. The amount will vary depending upon the size of the tomato. About 2 Tablespoons fit in each of my tomatoes.
If you have leftover stuffing mixture, spoon it on the plate and place the cooked tomato on top!
Top each tomato with more Parmesan cheese and then bake for 15-20 minutes or until heated through.
They’re perfect as main dish, side dish or party appetizer.
Make ahead tip: Stuffing can be made a day ahead of time. Store in the refrigerator. Prepare and fill tomatoes on serving day!
Please rate this recipe and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up.
Easy Stuffed Tomatoes with Rice
- 8 Roma or other medium sized tomatoes
- 2 cups cooked brown rice We used 1 bag Success® Brown Rice
- 3 ounces chicken sausage or any type of cooked sausage; about 1 link
- ½ cup Parmesan cheese divided
- 1 Tablespoon parsley, optional chopped
- Preheat oven to 350 degree F.
- If using a Roma variety tomato, lay each tomato on its side and slice off the top (see picture in post.) For round tomatoes, cut a slice off the top of each tomato.
- Scoop the seeds and pulp from each tomato and discard. If desired, dice the top that was sliced off to add to the stuffing later.
- Sprinkle salt inside the cavity of the tomato.
- Turn tomatoes over on a piece of paper towel to drain while preparing the stuffing.
- Chop sausage in a food processor.
- Combine cooked rice, sausage and ¼ cup of Parmesan cheese in a bowl.
- Place tomatoes, cut side up, on a baking sheet.
- Spoon stuffing into the cavity of each tomato, mounding at the top.
- Sprinkle remaining Parmesan cheese on top of each tomato.
- Bake for 15-20 minutes or until stuffing is heated through.
- Spoon any leftover stuffing mixture onto serving plates and place cooked stuffed tomato on top. Garnish with parsley, if using.