Sausage and rice stuffed tomatoes

The Chubby
4 portions
15 minutes
Cooking Time
45 minutes

This recipe for tomatoes (The Chubby) stuffed with sausage and rice captures the warmth and comfort of a delicious Moroccan tagine with its golden raisins, almonds, and gigantic green olives. It’s sure to delight your taste buds and make you travel for a meal.


  • 4 big original tomatoes The Chubby


  • 2 tbsp olive oil
  • Flesh of 2 to 3 Italian sausages (about 300 gr.)
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup rice, cooked
  • 1 cup mozzarella cheese, grated
  • ¼ cup fresh herbs, chopped (parsley, thyme, oregano, as desired)
  • 2 tbsp almonds, chopped
  • 2 tbsp blond raisins, chopped
  • 2 to 3 mammoth green olives, chopped
  • 1 tsp capers, chopped
  • Salt and pepper, to taste


  1. Preheat the oven to 375°F and place the rack in the centre. Oil a baking sheet and set aside.
  2. In a large non-stick skillet, heat vegetable oil and cook sausage meat with onion and garlic for 10 minutes over medium-high heat.
  3. Meanwhile, cut off the top of the tomatoes to make a small cap, then carefully scoop out the tomatoes with a spoon. Place the tomatoes on a baking sheet and add the tomato flesh to the onions in the pan. Cook for 1 to 2 minutes, then stir in remaining stuffing ingredients. Season generously.
  4. Fill each tomato with the stuffing and bake for 30 to 35 minutes.


2 to 3 days in the refrigerator