Sausage stuffed tomatoes
OF course, I'll be using Turkey sausage for this one
3 pts per tomato
6 large tomatoes
1/4 pound turkey kielbasa, or turkey sausage
1 cup onion, chopped
3 cloves garlic, or more if needed
2 tablespoons balsamic vinegar
1 cup cooked rice, cold
3 tablespoons fresh basil, chopped
3 tablespoons fresh parsley
1 each egg
1/2 cup shredded nonfat mozzarella cheese
1/2 cup grated fresh Parmesan cheese
preheat oven to 375*
slice off top of tomatoes, scoop out the insides, and set the pulp aside. Salt and pepper the inside of each tomato shell and invert them onto paper towels. Let sit while you prepare the stuffing.
place sausage onion and garlic in a large skillet and cook, crumbling the meat witha wooden spoon. Cook until the meat begins to loose it's pink color.
Sitr in reserved tomato pulp and vinegar and simmer for 5 minutes
stir in the rice, basil, parsle, and egg mixing well. stir in half of each cheese
place tomato shells in baking dish and spoon in the filling mounding it on top Sprinkle with remaining cheese
Bake for 20 minutes - serve warm or at room temps.
If you want to leave the meat out - just use 3 cups of rice instead.
3 pts per tomato
6 large tomatoes
1/4 pound turkey kielbasa, or turkey sausage
1 cup onion, chopped
3 cloves garlic, or more if needed
2 tablespoons balsamic vinegar
1 cup cooked rice, cold
3 tablespoons fresh basil, chopped
3 tablespoons fresh parsley
1 each egg
1/2 cup shredded nonfat mozzarella cheese
1/2 cup grated fresh Parmesan cheese
preheat oven to 375*
slice off top of tomatoes, scoop out the insides, and set the pulp aside. Salt and pepper the inside of each tomato shell and invert them onto paper towels. Let sit while you prepare the stuffing.
place sausage onion and garlic in a large skillet and cook, crumbling the meat witha wooden spoon. Cook until the meat begins to loose it's pink color.
Sitr in reserved tomato pulp and vinegar and simmer for 5 minutes
stir in the rice, basil, parsle, and egg mixing well. stir in half of each cheese
place tomato shells in baking dish and spoon in the filling mounding it on top Sprinkle with remaining cheese
Bake for 20 minutes - serve warm or at room temps.
If you want to leave the meat out - just use 3 cups of rice instead.
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