Sausage Stuffed Tomatoes

Ingredients

• 6 large beefsteak tomatoes, (mine were between 9 – 9.5 oz each)
• 1 lb uncooked Italian turkey (or chicken) sausage, casings removed if present
• 1 small onion, diced
• 2 garlic cloves, minced
• ⅓ cup panko breadcrumbs
• ⅓ cup grated parmesan cheese
• 1 egg white, beaten
• 1 tablespoon chopped fresh basil
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried oregano
• ¼ teaspoon dried parsley
• 1 tablespoon balsamic glaze

Instructions

• 1.      Preheat the oven to 400 degrees.
• Cut a 2-inch circle into the top of the tomato and discard the lid. Scoop out the seeds and insides of the tomato with a spoon. If you have a grapefruit spoon or grapefruit knife those both work especially well. Sprinkle the insides of the tomatoes with a bit of salt and then flip them upside down onto a stack of paper towels to drain while you do the next steps.
• Bring a large skillet to med-high heat. Add the ground sausage and cook, breaking into small chunks with a spatula or cooking spoon. Once the meat has started to brown and break into chunks, add the chopped onions and stir to combine. Cook, stirring occasionally, for about 5 more minutes or until the meat is browned and the onions are softened and translucent. Add the garlic and stir. Cook for another minute.
• Transfer the sausage mixture to a mixing bowl and add the breadcrumbs, parmesan cheese, egg white, basil, salt, pepper, oregano, and parsley. Stir together until well combined.
• Place the tomatoes open-side up in a baking dish and fill them with the sausage mixture. Bake for 20 minutes*. Remove from the oven and drizzle with balsamic glaze before serving.*If you’re preparing these in advance, refrigerate the stuffed tomatoes until needed and then add 5 minutes to the baking time.

WW Points:5 per (stuffed tomato) serving

Nutrition Information per (stuffed tomato) serving:193 calories, 13 g carbs, 7 g sugars, 7 g fat, 3 g saturated fat, 5 g protein, 2 g fiber, 457 mg sodium