Cheesy Sausage Stuffed Vine Tomatoes

Cheesy Sausage Stuffed Vine Toms

​Prep Time: 25 Min
Cook Time: 30 - 35 Min

Yields: 10 Tomatoes

WHAT YOU NEED

• 10 Vine Tomatoes
• 1 1/2 C Cooked Brown Rice
• 1 1/2 C Spicy Monterey Jack Cheese, shredded
• 3 Tbsp. EVOO
• 4 cloves Garlic, crushed &  minced
• 1 Tsp. Red Pepper Flakes
• Few Sprigs Thyme, leaves removed & chopped
• 1 Yellow Onion, diced
• 1 stalk Celery, diced
• 1 Red Bell Pepper, diced
• 4 x Beyond Meat Hot Italian Sausages
• Himalayan Salt & Cracked Pepper
  
• GARNISH - Fresh Parsley & Pecorino

CRUMB TOPPING

• 1/2 C Panko 
• 1/4 C Pecorino, finely shredded
• 1/2 Tsp. Dried Oregano
• 1/2 Tsp. Italian Seasoning
• EVOO
• Himalayan Salt

DIRECTIONS

• Begin heating the EVOO, pepper flakes, garlic, and thyme in a large skillet set to just below medium heat. Once heated, let everything sizzle together for about a minute without burning. Add the onion, pepper, celery, and a good pinch of both salt & pepper. Stir and cook 5 - 6 minutes. Make a well in the center of the pan and crumble in the sausages. Let the sausages go a couple of minutes, flipping and stirring until they have some nice colour. At this point, stir everything together, season with salt & pepper, and continue to cook another 2 minutes or until veg are tender.
• Stir in the cooked rice until everything is warmed through together. Turn off the heat and fold in half the shredded Monterey Jack until melted and the filling is nice and firm. Set aside while you prep the tomatoes.​

• Preheat oven to 375 F
• Slice the tops off the tomatoes and use a spoon to carefully remove all of the flesh leaving you with a tomato bowl. The flesh can be reserved or discarded depending on if you'll use it or not. Once your tomatoes are all emptied out, season them inside & outside with salt & stuff them with the sausage filling, pressing it down to ensure the tomatoes are nice and stuffed. Transfer the stuffed tomatoes to a 7" x 11" baking dish or any dish large enough to accommodate them. Once they're all stuffed and nestled in to the dish, top them with the remaining Monterey jack.
• In a small bowl, add the panko, pecorino, Italian seasoning, oregano, and a good pinch of salt. Add a Tbsp. of EVOO to start and work the mixture together with your hands. Add an additional Tbsp. of EVOO if needed to achieve a nice, crumbly texture. Top each tomato with some of the crumb mixture.
• Bake the tomatoes uncovered for 15 - 20 minutes until tomatoes are tender and crumb is nice and golden. Remove. give them a finishing sprinkle of salt, and set on to a wire cooling rack.
• Serve tomatoes with grated pecorino and fresh, chopped parsley. ENJOY!

HAPPY VEG