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)
Uncooked zucchini
1 cup(s), sliced
Cremini mushroom
8 oz
Garlic
3 clove(s)
Italian seasoning
2 tsp
Kosher salt
¾ tsp
Crushed red pepper flakes
¼ tsp
Cooked chicken sausage
9 oz
Shredded part skim mozzarella cheese
1 cup(s)
Fresh parsley
1 Tbsp
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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