Pizza-Stuffed Tomatoes
4
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Cooking spray
4 spray(s)
Tomato(es)
12 medium
Olive oil
1 Tbsp
Uncooked onion(s)
1 cup(s), chopped
Red bell pepper(s)
1 cup(s), chopped
Uncooked zucchini
1 cup(s), sliced, diced
Cremini mushroom(s)
8 oz, sliced
Garlic
3 medium clove(s), minced
Italian seasoning
2 tsp
Kosher salt
¾ tsp
Crushed red pepper flakes
¼ tsp
Cooked chicken sausage(s)
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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