Ingredients
-
4
-
8
-
1/2
-
1
-
1
-
2
-
1/2
-
-
1
-
-
-
-
-
-
Directions
Stuffed Tomatoes W Chicken and Feta Low Fat/Low Carb, 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, I made this last night and it was awesome!! I followed the recipe almost to a T however, I added fresh chopped mushrooms and did not add the extra salt I cannot wait for my tomotoes to ripen in the garden This is going to be an awesome summer dish that I will make often! Thanks for the recipe!!
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Steps
|
1
Done
|
Boil 1 Cup of Rice |
|
2
Done
|
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
Done
|
Preheat the Oven to 375 Degrees. |
|
4
Done
|
in a Skillet, Add 1/4 Cup of the Reserved Tomato Juices and Add Chicken, Peppers and Onions. |
|
5
Done
|
Cook Over Medium Heat Until Chicken Is Cooked Through and Veges Are Soft, Stirring Occasionally, Do not Let It Dry Out. |
|
6
Done
|
Stir in the Cooked Rice, Bullion, Rosemary, Salt and Pepper. |
|
7
Done
|
Cover and Simmer For 5 Minutes, Stirring Occasionally and Add Water to Prevent the Mixture Drying Out. |
|
8
Done
|
Place the Tomato Shells in an 8x8x2 Baking Dish. |
|
9
Done
|
Spoon the Rice/Meat Mixture Into the Tomato Shells. |
|
10
Done
|
Sprinkle the Feta Cheese on Top. |
|
11
Done
|
Bake About 15 Minutes or Until Heated Through. |
