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Chorizo Rice Stuffed Tomatoes

Chorizo Rice Stuffed Tomatoes

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Chorizo Rice Stuffed TomatoesChorizo Rice Stuffed Tomatoes

I’m sure you’ve all heard of Stuffed Peppers Recipes before, but have you ever considered Stuffed Tomatoes? They’re delicious and a great way to use up fresh produce from your gardens! You can easily interchange most Stuffed Pepper Recipes with Tomatoes, and vice versa, for an interesting twist! I hope your family will enjoy this delicious Chorizo Rice Stuffed Tomatoes Recipe as much as mine does!

Chorizo Rice Stuffed TomatoesIn a frying pan, sauté the celery and onion with butter. Sauté until the veggies are tender.
Add the chorizo and let it sauté with the veggies and begin to render the fat from the sausage.

Chorizo Rice Stuffed TomatoesAdd the rice, thyme, garlic powder, salt and pepper (easy on the pepper, as chorizo can be very spicy).

Chorizo Rice Stuffed TomatoesWhile the mixture is frying, with a sharp knife, carefully slice a small sliver off the bottom of the tomato so it stands up in the pan. Then, cut the top off the tomato and with a spoon, remove all the inside sides and membranes, but still leaving a thick wall. Roma tomatoes are perfect for this dish as they naturally have a thicker wall.

Chorizo Rice Stuffed TomatoesStand the tomatoes up in 2 cake pans, or one larger pan, and preheat the oven to 350.

Chorizo Rice Stuffed TomatoesBegin to stuff the tomatoes so the filling is mounding out the top.
Pour water in the bottom of the pans to add some moisture.

Chorizo Rice Stuffed TomatoesRoast in the oven for 20 – 25 minutes or until the tops of the tomatoes look browner and the tomatoes are beginning to soften. You don’t want them TOO soft as they will lose their capacity to hold the filling and collapse. (Even if that happens, it’s still delicious!)

Chorizo Rice Stuffed Tomatoes

Yield: 12

Chorizo Rice Stuffed Tomatoes

Chorizo Rice Stuffed Tomatoes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 ring chorizo sausage diced small
  • ¼ onion diced
  • 2 celery stalks small, diced
  • 2 c cooked rice cooled (day old is ideal)
  • ½ tsp garlic powder
  • ½ tsp thyme dried
  • as desired salt and pepper
  • 12 Tomatoes medium sized, roma preferably but not necessary.

Instructions

In a frying pan, sauté the celery and onion with butter.
Sauté until the veggies are tender.
Add the chorizo and let it sauté with the veggies and begin to render the fat from the sausage.

Add the rice, thyme, garlic powder, salt and pepper (easy on the pepper, as chorizo can be very spicy).

While the mixture is frying, with a sharp knife, carefully slice a small sliver off the bottom of the tomato so it stands up in the pan.
Then, cut the top off the tomato and with a spoon, remove all the inside sides and membranes, but still leaving a thick wall.
Roma tomatoes are perfect for this dish as they naturally have a thicker wall.

Stand the tomatoes up in 2 cake pans, or one larger pan, and preheat the oven to 350.

Begin to stuff the tomatoes so the filling is mounding out the top.

Pour water in the bottom of the pans to add some moisture.

Roast in the oven for 20 – 25 minutes or until the tops of the tomatoes look browner and the tomatoes are beginning to soften. You don’t want them TOO soft as they will lose their capacity to hold the filling and collapse. (Even if that happens, it’s still delicious!)

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 70Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 66mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 2g

Did you make this recipe?

Please leave a comment below & if you recreate this recipe, be sure to share a photo on Instagram. Tag me @when.is.dinner and hashtag #whenisdinner!

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