Pepperoni Stuffed Tomatoes
4 beefsteak tomatoes
2 ounces of of pepperoni, finely diced
2 ounces of red onion, finely diced
1 tsp basil
1 tsp oregano
1 tsp stevia powder
1/2 tsp coarsely ground black pepper
1/2 tsp salt
1 1/2 cups of shredded mozerella cheese
Preheat your broiler on high and adjust oven racks as needed.
Wash tomatoes, remove stems, cut off tops and discard. Remove the seeds and ribs from the tomatoes with a paring knife.
Measure, and mix your spices until uniform.
Dice your onions and pepperoni.
Shred your mozzerella.
Stuff each tomato with a layer of onion, pepperoni, spice mixture, and cheese. You should be able to repeat this sequence at least twice. You may have to use your finger to compress the cheese. Fill the tomatoes until they have a mound of filling above the rim. Some shrinkage will occur so fill them full and then some.
Place the tomatoes in a muffin tin or stand them up in the corners of a baking dish. Coating the dish or tin with oil will make the tomatoes easier to remove.
Bake under the broiler for 5-8 minutes until the cheese and tomatoes begin to brown a little. Carefully remove them from the baking dish, I use tongs and a serving spoon, and serve warm. Their flavor is like pizza and complements any italian dinner. By using stevia powder instead of sugar, you get a Keto friendly side dish.