Leftovers Stuffed Tomatoes Recipes

STUFFED TOMATOES

Steps:

• Preheat oven to 400°F.
• Rinse tomatoes and cut the tops off.
• Using a spoon, scrape out the insides of the tomato. Chop the insides and the tops.
• Cook sausage, onion and garlic in a skillet until no pink remains. Drain fat.
• Add tomato tops, white wine, tomato paste, salt, and Italian seasoning. Cook an additional 5 minutes or until most of the liquid has evaporated. Stir in rice and cook until heated through.
• Reserve 2 tablespoons mozzarella cheese and 2 tablespoons parmesan cheese for topping. Stir remaning mozzarella and parmesan into the rice mixture.
• Place tomatoes in a baking dish and gently fill with rice mixture (extra filling can be placed in the pan next to the tomatoes if desired . Top with remaining cheese.
• Bake 20-25 minutes or until tomatoes are cooked and filling is heated through. Do not overcook.

RICE AND BEEF STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cut tops from tomatoes and scoop out the pulp; transfer pulp to a bowl and chop. Reserve tops of tomatoes.
• Bring water to a boil in a saucepan, pour in the rice, and cover pan; let stand until rice absorbs water, about 5 minutes.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix cooked rice, onion, garlic, garlic salt, and black pepper into ground beef; add reserved tomato pulp and tomato sauce. Bring the mixture to a boil, reduce heat to low, and simmer until thickened, 10 minutes.
• Set hollowed-out tomatoes into the prepared baking dish and fill each tomato with ground beef mixture. If desired, place tomato tops back on filled tomatoes. Pour tomato juice over filled tomatoes for extra juiciness.
• Bake in the preheated oven until tomatoes are tender and filling is hot, about 20 minutes.

BAKED CHICKEN-STUFFED TOMATOES

Steps:

• Cut a slice off top of each tomato and scoop out pulp, reserve for other use.
• Sprinke inside of tomatoes with salt and turn upside down to drain.
• In small saucepan melt butter and blend in flour. Cook, stirring until bubbly.
• Off heat, stir in milk. Put back over low heat and cook, stirring until smooth and thickened.
• Stir in chicken, celery, onions, nuts and 1/4 cup cheese.
• Season to taste with seasoned salt and pepper.
• Fill tomato shells with the mixture. Arrange in shallow baking dish or pie plate.
• Sprinkle with remaining 1/4 cup cheese.
• Bake at 375 degrees for 15-20 minute or until golden brown on top.

DECONSTRUCTED STUFFED PEPPERS

Steps:

• Cook the rice according to the package instructions.
• Heat a cast-iron skillet over medium to high heat and add the ground beef, onions and garlic and cook until the beef begins to brown.
• Stir in the rice, crushed tomatoes, Worcestershire sauce and peppers.
• Reduce the heat to low. Simmer for about 20 minutes until the peppers begin to soften and the flavors blend together.
• Top with shredded cheese and serve.