Cajun Stuffed Tomatoes
Elevate your dinner table with these bold and flavorful Cajun Stuffed Tomatoes—an irresistible blend of zesty andouille sausage, tender white rice, and vibrant vegetables, all seasoned with a punchy Cajun spice mix. Nestled in juicy, oven-baked tomato shells, this dish is topped with melted cheddar cheese for the perfect finishing touch. Quick to prepare and bursting with Southern-inspired flavors, these stuffed tomatoes are a delicious way to add a creative twist to your weeknight meals or impress guests at your next gathering. Serve them as a hearty main course or a unique side dish, garnished with fresh parsley for a pop of color. Keywords: Cajun stuffed tomatoes, easy stuffed tomatoes recipe, Cajun dinner ideas, andouille sausage recipes, Southern-inspired stuffed vegetables.
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Recipe Information
Ingredients
- 4 large tomatoes
- 1 tablespoon olive oil
- 4 ounces andouille sausage, diced
- 1 small onion, finely chopped
- 0.5 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked white rice
- 1 teaspoon Cajun seasoning
- 0.5 teaspoon paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the tomatoes and carefully scoop out the pulp and seeds using a spoon, leaving the shells intact. Reserve the pulp and dice it finely. Set the hollowed tomatoes aside.
Heat the olive oil in a large skillet over medium heat.
Add the diced andouille sausage to the skillet and cook for 3-4 minutes until browned.
Stir in the chopped onion and green bell pepper, cooking for another 3-4 minutes until the vegetables soften.
Add the minced garlic and the reserved diced tomato pulp, stirring for 1-2 minutes until fragrant.
Mix in the cooked white rice, Cajun seasoning, paprika, salt, and black pepper. Stir well to combine.
Remove the skillet from the heat and stir in half of the shredded cheddar cheese.
Place the hollowed tomatoes in a baking dish and fill each one with the prepared mixture, pressing it down gently to pack it in.
Sprinkle the remaining cheddar cheese evenly over the tops of the stuffed tomatoes.
Bake in the preheated oven for 20-25 minutes until the tomatoes are tender and the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 3077 mg | 134% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 21.5 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2223 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
