Spicy Stuffed Tomatoes

All those juicy tomatoes right now means it's time for this classic, late summer dish. (What?!?!  It's late summer already?!?!?!) 

Ingredients:

6 large, firm tomatoes

1/2 lb spicy Italian sausage, chopped 

2 tsps olive oil

1/2 cup diced onion

1 1/4 cups cooked (or use easy hack below!) brown rice 

2-3 tbsps chopped tomato pulp (saved from scooping out)

1 cup shredded mozzarella

1/2 cup parmesan, divided

1 cup chopped kale

2 tsps minced garlic

zest from 1/2 a lemon

1 tbsp lemon juice

2 tbsps chopped parsley and/or basil

salt and pepper to taste

pinch sugar

1/4 cup panko bread crumbs

2 tbsps butter, melted

This rice hack is so easy! Rinse 1 cup wholegrain brown rice in cold water. This is the only rice I know of that works but you might try others. It doesn't work with jasmine rice though. Pour 3 cups cold water in and let sit 2-3 hours. Start prepping your meal or go do some errands or watch a movie!

Then come back and check the grains of rice, they should be tender. That's it!!! Just drain and use as cooked. You will have some leftover from this recipe.

Or cook rice your usual way and set aside.

Cut tops off the tomatoes and scoop out the insides. Drain the pulp and seeds. 

Discard the seeds, keep some of the pulp to chop and mix with the rice (2-3 tbsps). And freeze the tomato juice to use in future soups or stews.

So, as I said, mix the pulp in with the rice along with the mozzarella, 1/4 cup parmesan, chopped parsley/basil, lemon zest and juice, salt and pepper and just a pinch of sugar. Set aside.

Heat olive oil in a skillet and brown the sausage and onion, breaking up the pieces of sausage as it cooks. Once the meat is cooked remove the pan from the heat and stir in the garlic and kale.

Oil a baking dish large enough to hold the tomatoes. Add the meat to the rice mixture and spoon into the tomatoes. Press in gently but firmly taking care not to split the tomatoes.

Mix the panko, melted butter and remaining 1/4 cup parmesan and evenly distribute to top each tomato. Pat firmly in place.

Then pop in a 350°F oven for 20 minutes until tops are golden.

Serve 2 tomatoes per person, 3 if you're extra hungry!