Pizza-Stuffed Tomatoes

Pizza-stuffed tomatoes

Total Time
55 min
25 min
30 min
Whether you’ve grown them yourself or brought home a haul from the farmers market, a glut of summer tomatoes presents a great opportunity for plant-forward eating. With a bit of chicken sausage for richness, this recipe features loads of veggies, from the tomatoes themselves to the onion, bell pepper, zucchini, and mushrooms that are stuffed inside them. Although we hollow out the tomatoes so they can be stuffed, we put the pulp in the filling so that nothing goes to waste.


Cooking spray

4 spray(s)


12 medium

Olive oil

1 Tbsp

Uncooked onion

1 cup(s), chopped

Red bell pepper

1 cup(s), chopped

Uncooked zucchini

1 cup(s), sliced, diced

Cremini mushroom

8 oz, sliced


3 clove(s), minced

Italian seasoning

2 tsp

Kosher salt

¾ tsp

Crushed red pepper flakes

¼ tsp

Cooked chicken sausage

9 oz, diced

Shredded part skim mozzarella cheese

1 cup(s)

Fresh parsley

1 Tbsp, chopped


  1. Preheat the oven to 400°F. Cut off the tops of tomatoes. Using a spoon and paring knife, hollow out tomatoes, reserving tomato pulp. Chop the tomato pulp and drain off the watery liquid; set tomato pulp aside.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper, zucchini, mushrooms, and garlic; sauté 5 minutes. Add the drained tomato pulp, Italian seasoning, salt, pepper flakes, and sausage; sauté until most of the liquid evaporates, 7 to 8 minutes.
  3. Arrange the tomatoes in a 12-cup muffin pan coated with cooking spray. Fill the tomatoes evenly with the filling, about ⅓ cup per tomato. In a medium bowl, combine the cheese and parsley; sprinkle cheese mixture evenly over filled tomatoes. Bake until the cheese melts and begins to brown, about 15 minutes.
  4. Serving size: 2 stuffed tomatoes