Ingredientsservings 418 cals
- Using a sharp knife, slice 1/2-inch off the top of tomatoes; discard tops. Using a small knife and a spoon, remove pulp from tomatoes. Reserve 1 cup tomato pulp; chop coarsely and save for the filling. Invert tomato shells onto paper towels to drain.
- In a skillet, cook and crumble sausage until no longer pink; drain and set aside. In the same skillet, cook onions in olive oil over medium-low heat until golden, stirring occasionally. Add the spinach, garlic and reserved tomato. Cook and stir over medium heat until spinach is wilted. Stir in the sausage, sherry and pepper. Cool slightly; stir in egg. Place tomato shells in a 2-quart baking dish. Fill shells with sausage mixture.
- Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.
Per Serving: 418 calories; 33.2 g fat; 11.2 g carbohydrates; 18.4 g protein; 102 mg cholesterol; 949 mg sodium. Full nutrition
ReviewsRead all reviews 7
This is delicious! I didn't use cooking sherry, instead I used 1 1/2 Tbsp of apple cider vinegar and 1 1/2 Tbsp of water. I also used Swiss Chard in place of the spinach. This was so good! Thank...
Just finished eating these stuffed tomatoes for dinner. It was DELICIOUS! I didn't have any cooking sherry so it was the only ingredient I was not able to use. I cooked everything else exactl...
I received a bunch of tomatoes from a client of mine and was looking for a recipe that I could use them in. I picked this recipe because I had everything on hand. It was very good. My boyfrie...
This was really good, rich in flavor and color, also, I had a little cottage cheese as a side and it went well with it.
I made this as written with the exception of the egg. This is easy to put together and would be great for dinner any night of the week or when we entertain. It seems like more work than it reall...
I really, really love this dish. It's quick and easy to pull together, and it made the perfect lunch. We'll be having this often.