Supreme Pizza-Stuffed Tomatoes
Save carbs by skipping the crust! You can still enjoy a foodie favorite with our pizza-stuffed tomatoes! Get your fix and serve them as an appetizer or as an entrée; it’s filled with all the good stuff you love.
A little word of wisdom we learned in the test kitchen: don’t go crazy when pulsing the tomato tops and pulp into a purée because If you do, you’ll wind up with a consistency that’s foamy instead of smooth.
Add in your favorite supreme pizza toppings like black olives or chopped pepperoni. You can also try variations like barbecue chicken or Hawaiian chicken filling. It’s time to shine and use your creativity in the kitchen!
Supreme Pizza-Stuffed Tomatoes Recipe
Prepare an appetizer that will make your heart sing—these pizza-stuffed tomatoes are cheesy perfection!
Yield: 6 -8 servings
- 1 pint button mushrooms, sliced
- 12 medium tomatoes
- 2 Tbsp olive oil
- 1/2 lb sweet Italian sausage, casings removed
- 1/2 lb ground beef
- 1 green bell pepper, diced
- 1/2 yellow onion, diced
- 1 tsp kosher salt
- 1/4 tsp pepper
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 Tbsp tomato paste
- 1/4 tsp red pepper flakes
- 1/2 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, grated
- 1 Tbsp breadcrumbs
- 1/2 tsp dried oregano
- Place a rack in the center of the oven and preheat to 400 degrees. Coat a muffin tin with cooking spray and set aside.
- Use a serrated knife to remove the core from each tomato and cut ½" off the top. Scoop out the inside of each tomato, removing as many seeds as possible, then transfer the tops of the tomatoes and the pulp (with the seeds removed) into a food processor or blender. Pulse until a smooth purée forms—don’t over-process or it will become foamy! Measure 4 cups of the tomato purée and set aside. Reserve any remaining tomato purée for another use or discard.
- Place a large skillet over medium-high heat and add olive oil. When the oil is hot, add the sausage, ground beef, bell pepper, onion, salt and pepper. Cook 6–7 minutes until nicely browned, making certain to break up the meat into small crumbles. Drain the grease from the skillet and return to heat. Add the mushrooms and garlic and cook an additional 2–3 minutes.
- Pour in the 4 cups of tomato purée, oregano, basil, tomato paste and red pepper flakes. Bring mixture to a boil then reduce the heat to medium and simmer for 20–25 minutes until the liquid is nearly evaporated. Remove from heat and stir in Parmesan cheese.
- Fill tomatoes with the meat mixture, heaping slightly. Place the stuffed tomatoes into the prepared muffin tin, top with mozzarella cheese, breadcrumbs and a light sprinkle of oregano. Place muffin tin on a baking sheet and bake about 20 minutes or until the cheese is hot and bubbly and toasty brown on top. Allow the tomatoes to cool 5 minutes before serving.
These make a great next-day leftover lunch!
Calories: 413kcal, Carbohydrates: 19g, Protein: 26g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 65mg, Sodium: 1144mg, Potassium: 806mg, Fiber: 5g, Sugar: 9g
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