Nutrition Stuffed Tomatoes
6 large fresh tomatoes
½ lb fresh ground sausage
½ lb fresh ground burger
¼ cup chopped peppers (I use hot peppers, but it is a matter of personal taste)
Optional: ¼ cp onion
½ lb fresh shredded mozzarella cheese
½ lb fresh shredded provolone cheese
¼ lb ground parmesan or romano cheese
1 tbs fresh chopped basil
1 tsp salt
½ tsp pepper
1 tsp garlic powder or 1 TBS fresh garlic, chopped or crushed.
Rinse tomatoes, cut top off and hollow out. Mix remaining ingredients well and fill in the cavities of prepped tomatoes. Place right side up in gallon size ziploc bag or freezer container. IMPORTANT NOTE: Always squeeze out excess air. Freeze for up to 6 months.
Take out individually as needed and bake with lid on at 350’ for 1 hour.
NOTES: Cheeses can be substituted with what you have on hand. Meats too. I added handful of chopped sheepshead mushroom for additional flavor. VARIED RECIPE: You could chop up the cut out center of your tomatoes and mix it into ingredients, adding ¼ cup of rice. (chopped tomato is necessary added moisture for rice to soak up) Making it similar to traditional stuffed peppers. Tough to mess this up….fresh ingredients are the key to gourmet flavor, and knowing what is compatible with what.
Send them to school with a taste of love!