Stuffed Tomatoes W Chicken and Feta Low Fat/Low Carb |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Perfect lunch or brunch dish to serve with a simple balsamic salad. Very fresh and flavorsome and gourmet like! This is very tasty and you can substitute the herb with tarragon or thyme Ingredients:
4 large firm tomatoes |
8 ounces minced chicken |
1/2 cup finely chopped onion |
1 cup red pepper, finely chopped |
1 cup cooked rice |
2 tablespoons bouillon |
1/2 teaspoon rosemary, finely chopped |
salt and black pepper |
1 ounce finely crumbed feta cheese |
Directions:
1. Boil 1 cup of rice
2. Meanwhile, cut the top (no more than a quarter) of the tomatoes off and scoop out the flesh and any juice - reserve in a bowl.
3. Preheat the oven to 375 degrees.
4. In a skillet, add 1/4 cup of the reserved tomato juices and add chicken, peppers and onions.
5. Cook over medium heat until chicken is cooked through and veges are soft, stirring occasionally, do not let it dry out.
6. Stir in the cooked rice, bullion, rosemary, salt and pepper.
7. Cover and simmer for 5 minutes, stirring occasionally and add water to prevent the mixture drying out.
8. Place the tomato shells in an 8x8x2 baking dish.
9. Spoon the rice/meat mixture into the tomato shells.
10. Sprinkle the feta cheese on top.
11. Bake about 15 minutes or until heated through.
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