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40 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
fontina cheese
parmesan cheese
gluten-free
(?)
Has gluten from:
panko bread crumb
kid friendly
has meat
(?)
Has meat from:
italian sausage
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
italian sausage
fontina cheese
parmesan cheese
vegetarian
(?)
Not vegetarian due to:
italian sausage
pescatarian
(?)
Not pescatarian due to:
italian sausage
paleo
(?)
Not paleo due to:
panko bread crumb
fontina cheese
parmesan cheese
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sodium as 60.8% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.5% of RDA
• Calories: 24.4% of RDA
• Carbs: 6.0% of RDA
• Fat (total lipid): 40.2% of RDA
• Fiber: 8.0% of RDA
• Fructose: 6.5% of RDA
• Protein: 17.2% of RDA
• Sodium: 60.8% of RDA
• Sugar: 13.9% of RDA
• Vitamin A (IU): 59.8% of RDA
• Vitamin B6: 14.7% of RDA
• Vitamin C: 27.8% of RDA
• Iron: 2.9% of RDA
• Magnesium: 8.7% of RDA
• Manganese: 4.0% of RDA
• Niacin: 14.9% of RDA
• Potassium: 14.5% of RDA
• Zinc: 15.5% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
16.6
g
Calories
489
 
Fiber
2.24
g
Iron
0.550
mg
Protein
19.4
g
Sodium
821
mg
Sugars
4.34
g
Fat (total lipid)
24.6
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
4
whole
+
-
 
 
1
tbsp
+
-
 
 
1
whole
+
-
 
minced, about 1/4 cup.
 
1
clove
+
-
 
minced.
 
1/2
lbs
+
-
 
casings removed.
 
1/4
cups
+
-
 
chopped.
 
3/4
cups
+
-
 
 
3/4
cups
+
-
 
cut into ¼" cubes.
 
1/4
cups
+
-
 
freshly grated.
 
 
 
 
to taste.
 
 
 
 
to taste.
 
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PREPARATION
1.
Preheat oven to 425 degrees F.
PREPARING THE TOMATOES
2.
Core tomatoes with a paring knife and cut a larger 2"-wide circle on top of each. Using a small spoon, scoop out insides.
3.
Place tomatoes upside-down on a paper towel-lined baking sheet and let drain while you prep the filling.
PREPARING THE FILLING
4.
In a large skillet, heat olive oil over medium-high heat. Add shallot and garlic and sauté until fragrant, 1 to 2 minutes.
5.
Add sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, 8 minutes.
6.
Using a slotted spoon, remove sausage mixture to a large paper towel-lined bowl to soak up grease. Discard paper towel and stir in basil, Panko, fontina, and Parmesan.
BAKING THE TOMATOES
7.
Place tomatoes in a small baking dish and season insides with salt and pepper.
8.
Stuff tomatoes with sausage mixture (filling will shrink as you cook, so be sure to mound tops until they look like they’re overflowing).
9.
Bake until cheese is melting and tops are golden,15 to 20 minutes. Let cool 5 to10 minutes and serve.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 489
Protein 19.4 g
Carbohydrates 16.6 g
Iron 0.55 mg
Fiber 2.24 g
Calcium 15.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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