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Pizza-Stuffed Tomatoes

Pizza-stuffed tomatoes

4
Points®
Total Time
55 min
Prep
25 min
Cook
30 min
Serves
6
Difficulty
Easy
Although we hollow out the tomatoes so they can be stuffed, we put the pulp in the filling so that nothing goes to waste.

Ingredients

Cooking spray

4 spray(s)

Tomato

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, or chopped

Cremini mushroom

8 oz, sliced

Garlic

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

Instructions

  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

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