I've been having an unnatural craving for stuffed peppers. You know, the old timey recipe for stuffed peppers with ground beef and rice. Unfortunately my husband doesn't like green peppers. So I tried to figure out a way to satiate my cravings without making something he wouldn't eat. I came up with the following recipe. Another great way to use up all those tomatoes from the garden!
Stuffed Tomatoes (serves two)
2 large tomatoes
1/3 cup ricotta
1/3 cup cooked crumbled hot sausage
1/3 cup mozzarella
1 tablespoons fresh basil, shredded
2 tablespoons extra virgin olive oil
Preheat oven to 350 degrees. Slice tops off tomatoes. Using a small knife, cut out insides of tomatoes. Scoop out meat of tomatoes with spoon. Invert on paper towel to dry. Meanwhile, combine remaining ingredients in small bowl. Stir to combine. Divide cheese mixture between tomatoes and place in an oven proof baking dish. Bake 35-30 minutes or until heated through. Drizzle olive oil over tomatoes and serve warm.
Stuffed Tomatoes (serves two)
2 large tomatoes
1/3 cup ricotta
1/3 cup cooked crumbled hot sausage
1/3 cup mozzarella
1 tablespoons fresh basil, shredded
2 tablespoons extra virgin olive oil
Preheat oven to 350 degrees. Slice tops off tomatoes. Using a small knife, cut out insides of tomatoes. Scoop out meat of tomatoes with spoon. Invert on paper towel to dry. Meanwhile, combine remaining ingredients in small bowl. Stir to combine. Divide cheese mixture between tomatoes and place in an oven proof baking dish. Bake 35-30 minutes or until heated through. Drizzle olive oil over tomatoes and serve warm.
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