Stuffed Tomatoes Recipe

Name: Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 4 large tomatoes (the largest ones you can get); 16 ounces ground beef; 16 ounces sausage, fresh; 1 (8 ounce) container fresh mushrooms, diced; 1 sweet onion, diced; 12 yellow bell pepper, diced; 4 garlic cloves, crushed; 1 tablespoon dried basil; 1 tablespoon dried chives; ½ teaspoon cumin; 1 teaspoon jalapeno, jarred (found mine in the vegetable section next the jars of crushed garlic); 1 teaspoon sweet smoked paprika; ½ teaspoon cayenne pepper; 2 tablespoons balsamic vinegar; 2 tablespoons extra virgin olive oil; 4 tablespoons raspberry and walnut vinaigrette (Paul Newman's); 8 ounces Mexican blend cheese, shredded; 1 (6 3/8 ounce) package tortilla chips (Tostitos); 1 (8 ounce) jar nacho cheese

Servings: persons

4 large tomatoes (the largest ones you can get)
16 ounces ground beef
16 ounces sausage, fresh
1 (8 ounce) container fresh mushrooms, diced
1 sweet onion, diced
12 yellow bell pepper, diced
4 garlic cloves, crushed
1 tablespoon dried basil
1 tablespoon dried chives
½ teaspoon cumin
1 teaspoon jalapeno, jarred (found mine in the vegetable section next the jars of crushed garlic)
1 teaspoon sweet smoked paprika
½ teaspoon cayenne pepper
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
4 tablespoons raspberry and walnut vinaigrette (Paul Newman's)
8 ounces Mexican blend cheese, shredded
1 (6 3/8 ounce) package tortilla chips (Tostitos)
1 (8 ounce) jar nacho cheese

1
First brown the beef and pork together and drain.
2
Then add mushrooms, onion, bell pepper, garlic, basil, chives, jalapenos and cumin.
3
Put on low heat and add 4 dashes of Balsamic and a few dashes of evoo (just enough to coat mixture).
4
Let it simmer.
5
While everything is simmering, pre-heat your oven to 350.
6
Take the tomatoes and cut just enough of the tops off so that you can scoop out the insides and put them to the side.
7
Now you should have little tomato bowls.
8
Check your meat and cook it just long enough that the vegetables become translucent and still have a slight crunch.
9
Take your vinaigrette and coat the inside of the tomatoe bowls leaving enough vinegarete to pool up in the bottom about a 1/4 of an inch.
10
Once you do that, fill the tomatoe bowls up with your meat mix leaving enough room for a big wad of cheese.Garnish with paprika.
11
Place them in a pan and heat for 5 minutes or just long enough to melt the cheese all the way.
12
Remove from oven and enjoy.
13
I took the leftover meat mix and mixed the left over tomatoe insides and mixed it together and made a nacho cheese mix with corn chips for the football game.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 large tomatoes (the largest ones you can get), 16 ounces ground beef, 16 ounces sausage, fresh, 1 (8 ounce) container fresh mushrooms, diced, and more.

Yes, Stuffed Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Tomatoes

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