Dat’l Hook Ya Stuffed Tomato with an Arugula Salad Vinaigrette

There are many variations to this dish and this is our take. Meal is for 2 and takes 45 min to prep and cook

2 oz ground Italian sausage

4 oz ground Beef

1/4 cup Diced onion

1 clove Garlic minced

2 large Tomatoes

1/4 cup Green Pepper diced

1/4 cup Portobello mushroom diced

Dat’l Hook Ya blackened seasoning

2 tbsp Dat’l Hook Ya sauce

4 tbsp extra virgin olive oil

1/4 cup rice

1 cup 6 cheese Italian blend

4 cups Arugula

1 Shallot minced

1 tsp Dijon mustard

2 tsp Red wine vinegar

Salt and Black pepper

For the vinaigrette mix the shallot, Dijon mustard, red wine vinegar, 3 tbsp olive oil. Add in salt and pepper to taste. Toss with the Arugula and set aside in the fridge.

Cook rice per instructions and set aside. Preheat an oven to 375 degrees. Cut off the tops of the tomatoes and scoop out the inside. Save 1/2 cup of this tomato leftover for later use. With the tomatoes hollow, evenly sprinkle in some Datl Hook Ya blackened seasoning, spread evenly on the walls and place the tomatoes upside down. This will drain excess juice and add great flavor. Bring a medium sized pan to medium heat and add in oil. Add in the pork and ground beef, add 1/2 tsp of Blackened seasoning, brown and break up the meat. Once cooked remove and set aside, but leave the drippings in the pan. Add in the onion, green pepper and mushroom. Cook 3 min or until onion is clear. Add in the garlic and cook until fragrant. Add in the 1/2 cup tomato leftovers, Dat’l Hook Ya sauce, cooked rice, and meat. Cook 2-3 min until most of the tomato juice is thickened. Stuff the hollow tomatoes with the mix, place into a 9×9 baking dish coated lightly with olive oil, cover with foil and cook 10 min. Remove from oven and top with the cheese blend, do not recover. Place back into the oven and cook until cheese is golden brown, around 15 min.