Sunday, October 25, 2009

Chicken and Brown Rice Stuffed Tomatoes

So back in the days of garden overflow, Josh was tasked with making dinner. We had LOTS of tomatoes, so he surfed around for a recipe, and found this one for chicken and rice stuffed tomatoes. We made some modifications, but these were actually really good!

Chicken and Brown Rice Stuffed Tomatoes
serves 3-4, easy to scale if necessary

6 large, ripe tomatoes
1/4 c. finely chopped onion
3/4 lb ground chicken or cut up chicken breast
1 c. cooked brown rice
1 Tbsp. dried parsley
1 tsp. oregano
1/4 tsp sea salt
1/2 tsp freshly ground black pepper
1 c. shredded mozzarella cheese (provolone slices would work too)

1. Preheat oven to 400 degrees. Spray a baking dish, large enough to accommodate the tomatoes, with non-stick spray.
2. Wash tomatoes. Cut off tops and scoop out insides into a bowl. Reserve.
3. In a non-stick skillet, brown chicken. Add onion. Make sure you break up the chicken into little pieces (if using ground chicken), it makes stuffing the tomatoes easier. Remove from heat.
4. Add rice and seasonings to the meat and onions.
5. Take the reserved tomato guts, and put into blender. Blend for a moment and pour back about 3/4 of a cup into the meat mixture. Mix well.
6. Stuff the tomatoes with the mixture; place tomatoes in baking dish. Top tomatoes with cheese then bake @400 for about 30 minutes.
These were quite tasty and filling, I think we each had 2 for dinner. This is great, healthy meal when served with a green vegetable. This meal is also easy to scale up or down, I think we ended up stuff ~8 tomatoes, but some were on the small side, so I would guess this filling would be adequate for 6 normal size tomatoes.

1 comment:

  1. I found your blog from the Nest and I love it. I tried this recipe last night and it was fabulous. Thanks so much for posting it, it's definitely going to be a family favorite! - Jodie from IL