Pregnancy Friendly Sausage Stuffed Tomatoes

Total time50 min

Prep time20 min

Cook time30 min

Pregnancy Friendly Sausage Stuffed Tomatoes

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Ingredients

4 servings

For the tomatoes

4 large beefsteak tomatoes
½ tsp kosher salt

For the filling

1 tbsp garlic-infused olive oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
Frederik's by Meijer Garlic Infused Extra Virgin Olive Oil
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1 lb ground pork sausage (plain, no added garlic or onion)
4 scallions, green tops only, thinly sliced
1 cup cooked white rice
1 tsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
½ tsp smoked paprika
¼ tsp black pepper
½ tsp kosher salt
½ cup finely grated parmesan cheese, divided

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Halve the tomatoes crosswise and use a small spoon or melon baller to scoop out the seeds and pulp, leaving a 1/4-inch shell. Reserve the pulp. Sprinkle the inside of each tomato half with a pinch of the kosher salt from the tomato portion, then place them cut-side up in a 9×13-inch baking dish.
2
Roughly chop the reserved tomato pulp and set aside. Heat the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles, until browned and no pink remains, about 6–8 minutes, reaching an internal temperature of 160°F (71°C).

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