You say Tomato.. I say DELICIOUS
Spicy Italian Sausage Stuffed Tomatoes
6 large firm meaty tomatoes, washed
2 tbsp. olive oil, divided
1 pound spicy Italian sausage, casing removed
1/2 cup red onion, finely diced
2 tsp. garlic, minced
2 cups cooked white or brown rice
1 cup white cheddar cheese, shredded
1/2 cup parmesan cheese, grated, divided
1/4 cup Italian spices
kosher salt and pepper
1/4 cup panko breadcrumbs
2 tbsp. butter, melted
Preheat oven to 350 degrees F. Spray baking sheet with cooking spray and set aside. Cut tops of the tomatoes off. Using sharp knife cut around the inside of tomato being careful not to cut the meaty flesh. Hollow out insides with spoon and discard seeds and pulp.
Heat 1 tbsp. olive oil in a large skillet over medium to high heat. Add the sausage, breaking up with a spatula. Cook sausage until it is browned and place on paper plate lined with paper towel to absorb excess grease. Wipe out any excess grease in pan. Add remaining olive oil to the pan and heat. Cook onion for about 4 minutes or until translucent. Add the garlic and cook for 30-45 seconds. In large bowl combine the cooked rice, Italian sausage, white cheddar cheese, 1/4 cup of the parmesan cheese, Italian spices, salt and pepper. Place the tomato shells onto the prepared baking sheet. Mound the rice mixture evenly into the tomato shells.
In small bowl combined Panko bread crumbs, remaining Parmesan cheese and butter.
Top each stuffed tomato with the Panko breadcrumb mixture. Bake the tomatoes for about 15-20 minutes or until breadcrumb topping has browned and tomatoes tender. Sprinkle with more of the Italian spices.