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July 13, 2020

Italian Sausage Stuffed Baked Tomatoes

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Stuffed baked tomatoes are the easy and versatile dinner recipe you’ve been looking for.  Stuffed with spicy Italian sausage, sweet corn, onions, fresh spice blends and a tad bit of cheese they are keto and low carb friendly.  

A Lily Love Affair shares stuffed tomato recipe with sweet corn, spicy Italian sausage.  Keto friendly recipe, vegan recipe, easy dinner idea

The boys in our house love stuffed peppers for Summer and Fall, but I’m not a big fan myself.  So, when my neighbor handed me these gorgeous large garden tomatoes, I knew these would be the perfect substitute for peppers in our house.  

What I love most about these baked stuffed tomatoes is they are a great low carb, keto and vegan friendly tomato recipe everyone in the family loves.  Not to mention, there are so many great ways to serve this easy dinner dish. 

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WAYS TO SERVE STUFFED BAKED TOMATOES

This go around we chose to serve these stuffed baked tomatoes with spicy Italian sauage, sweet corn with peppers, a little onion, fresh herbs, garlic, fresh basil and Boursin Garlic & Herb cheese.  The Boursin cheese gives this dish just a bit of extra flavor without being overpowering.  You can typically find Boursin cheese in the cheese section at any grocery store or retailers such as Target and Walmart.  

And, while we think the kick of the Italian sausage makes this a great comfort food dish, there are so many alternative or additional ingredients you can add or replace to please just about everyone in your family.  

Here are just a few of the other ingredients we love in baked stuffed tomatoes: 

  • Ground chicken or turkey 
  • Quinoia (one of our favorite additions!) 
  • Rice or orzo 
  • Spinach or kale
  • Zucchini 
  • Broccoli 
  • Chopped red, orange and/or green peppers 
  • Italian salad dressing 
  • Shredded or grated Parmesan cheese, mozzarella or feta or goat cheese

 

CAN YOU MAKE THIS STUFFED TOMATO RECIPE IN ADVANCE? 

You most certainly can!  If you are entertaining or meal prepping on Sunday, you can make and stuff the baked tomatoes to your liking and place the baking dish in the refrigerator for up to 2 days before baking.  Once you’re ready, simply pop the baking dish in the fridge for the recommended cooking time below and serve!

I can almost guarantee this will become a new favorite guest and family recipe!

 

A Lily Love Affair shares stuffed tomato recipe with sweet corn, spicy Italian sausage.  Keto friendly recipe, vegan recipe, easy dinner idea, boursin cheese recipe

 

LOOKING TO MAKE THIS TOMATO RECIPE VEGAN OR PLANT BASED FRIENDLY?

If you are looking for a dairy-free, plant based or vegan stuffed baked peppers you can simply replace the ingredients below with the following:

  • Replace the cheese options with a dairy-free or vegan option.  There’s a large variety at Whole Foods, Target and Aldi.  We think Kite Hill products are the best vegan cheese options, in our opinion.  
  • If you are looking for a plant-based Italian sausage, we love Beyond Meat products which taste really fantastic!  

 

A Lily Love Affair shares stuffed tomato recipe with sweet corn, spicy Italian sausage.  Keto friendly recipe, vegan recipe, easy dinner idea

 

INGREDIENTS FOR STUFFED BAKED TOMATOES:

  • 1 tablespoon olive oil 
  • 1 tablespoon minced garlic
  • 1 tablespoon butter
  • 1/2 tablespoon garlic pepper (you can also use pepper, if needed)
  • 4 large tomatoes or 6 small to medium tomatoes (we used garden fresh, but heirloom tomatoes work great, too!)
  • 1/2 pound spicy Italian sausage 
  • 1/2 medium onion, chopped 
  • 1 15.25 can Fiesta Corn (you can also use regular Kernel corn), drained
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon oregano, finely chopped 
  • Boursin Garlic & Herb cheese (mozzarella cheese, shredded or freshly grated Parmesan cheese, feta cheese or goat cheese are also delicious) 
  • Italian Style Panko bread crumbs (optional)

 

HOW TO MAKE STUFFED BAKED TOMATOES: 

  1. Preheat oven to 350 degrees. 
  2. Using your knife, cut just about 1 inch off the top/stem of each tomato.  
  3. Carefully hollow out each tomoato with a spoon paying close attention not to puncture the sides.  You will want to leave about a 1/2 inch shell and discard any pulp.  
  4. Place hollowed tomatoes upside down on a paper towel for about 5 minutes to drain any excess liquid.  
  5. Once the excess liquid has drained from the tomatoes, turn them right side up and sprinkle each tomato cavity with a pinch of salt and pepper and add a layer of cheese to the sides and bottom. 
  6. In a large skillet over medium heat, add olive oil, Italian sausage and onion.  Cook until onions are softened and sausage is slightly browned.  
  7. Add minced garlic, butter and corn.  Cook for an additional 2-3 minutes. 
  8. Stir in oregano, Italian seasoning and garlic pepper.  Cook and stir for an additional 1 minute.  
  9. Turn off heat.  Using a spoon, place mixture evenly into tomato shells (I use a perforated spoon in the event there is excess liquid).  
  10. Top with Panko breadcrumbs and fresh basil (optional) and cook for 25 minutes.  
  11. Serve warm and enjoy!

 

A Lily Love Affair shares stuffed tomato recipe with sweet corn, spicy Italian sausage.  Keto friendly recipe, vegan recipe, easy dinner idea

 

NEED MORE DELICIOUS AND EASY DINNER RECIPES?  HERE ARE JUST A FEW OF OUR FAVORITES: 

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Italian Sausage Stuffed Baked Tomatoes

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Prep Time 30 minutes
Cook Time 25 minutes

Ingredients:

  • 1 tablespoon olive oil 
  • 1 tablespoon minced garlic
  • 1 tablespoon butter
  • 1/2 tablespoon garlic pepper (you can also use pepper, if needed)
  • 4 large tomatoes or 6 small to medium tomatoes (we used garden fresh, but heirloom tomatoes work great, too!)
  • 1/2 pound spicy Italian sausage
  • 1/2 medium onion, chopped 
  • 1 15.25 ounce can Fiesta Corn (you can also use regular Kernel corn), drained
  • 1 tablespoon Italian seasoning
  • 1 teaspoon oregano, finely chopped 
  • 1 15 ounce Boursin Garlic & Herb cheese (mozzarella cheese, shredded or freshly grated Parmesan cheese, feta cheese or goat cheese are also delicious) 
  • Italian Style Panko bread crumbs (optional)

Instructions:

  • Preheat oven to 350 degrees. 
  • Using your knife, cut just about 1 inch off the top/stem of each tomato.  
  • Carefully hollow out each tomoato with a spoon paying close attention not to puncture the sides.  You will want to leave about a 1/2 inch shell and discard any pulp. 
  • Place hollowed tomatoes upside down on a paper towel for about 5 minutes to drain any excess liquid.  
  • Once the excess liquid has drained from the tomatoes, turn them right side up and sprinkle each tomato cavity with a pinch of salt and pepper and add a layer of cheese to the sides and bottom.
  • In a large skillet over medium heat, add olive oil, Italian sausage and onion.  Cook until onions are softened and sausage is slightly browned.  
  • Add minced garlic, butter and corn.  Cook for an additional 2-3 minutes. 
  • Stir in oregano, Italian seasoning and garlic pepper.  Cook and stir for an additional 1 minute.  
  • Turn off heat.  Using a spoon, place mixture evenly into tomato shells (I use a perforated spoon in the event there is excess liquid).
  • Top with Panko breadcrumbs and fresh basil (optional) and cook for 25 minutes.  
  • Serve warm and enjoy!

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