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Cheddar Stuffed Tomatoes

The smell of tomatoes stuffed with creamy filling and melted cheddar cheese pouring out of the tomato tops filled the house.

Stuffed bell peppers are very popular, delicious and filled with ground beef, meat-less beef, chicken, beans or rice, but I wanted to add a little flare by using tomatoes.

Tomatoes are a great alternative because tomatoes hold up well in the oven and are a great base for any filling. I added diced chicken breast, rice and topped with cheddar cheese, and I fell in love. Ever since making this, I alternate between bell peppers and tomatoes anytime I am craving a stuffed vegetable or fruit. You can honestly stuff anything like eggplants, zucchinis, spaghetti squash, delicata squash or apples. It is amazing what you can do with food.

If you want to venture out the stuffed bell pepper dinner, try these stuffed tomatoes.

Start to finish: 40 minutes

Servings: 5 (one, if you are meal prepping)

Ingredients:

5 tomatoes

3 chicken breasts

1/2 orange bell pepper, diced

1/2 yellow onion, diced

1/2 red onion, diced

1 large garlic clove, minced

1 jalapeño, diced

One 8-ounce can tomato sauce

1 1/2 tablespoon tomato paste

2-3 tablespoons Trader Joe’s taco seasoning mix

Kosher Salt (optional)

Pepper

1 1/2 tablespoon chicken bouillon

1 cup cooked brown rice

2 1/2 cups chicken stock/broth

2 tablespoon grape seed oil

Cheddar cheese (optional)

Instructions:

Preheat oven to 350 F.

In a small pot over medium-low heat, add washed rice, 2 1/2 cups low-sodium chicken broth and 1 tablespoon chicken bouillon. Mix together. Cook until rice absorbs the stock, about 20-30 minutes.

Season the chicken breast with 1 tablespoon taco seasoning mix. In a large pan over medium heat add 1 tablespoon grape seed oil, cook chicken breast until fully cooked. This should take approximately 4 minutes per side. Set cooked chicken aside to rest for 10 minutes.

While the chicken rests, dice the red onion, yellow onion, orange bell pepper and jalapeño, set aside. Mince garlic, set aside.

In a large pan over medium-low heat, add 1 tablespoon grape seed oil, diced red onion and diced yellow onion. Cook until onions soften and caramelize. Once caramelized, add diced jalapeño, bell pepper and minced garlic. Stir together, cook until bell peppers soften.

Dice the chicken breast,add to the vegetable mixture. Once the rice is fully cooked add the rice to the pan too. Mix together. Add tomato paste, tomato sauce, pepper, rest of the taco seasoning, mix together. Taste the mixture, add salt if needed.

Let the mixture simmer for about 10 minutes.

Meanwhile, scoop out the seeds of the tomatoes. Cut the tops off and scoop out seeds with a spoon, discard the seeds.

Fill each tomato with the chicken- rice mixture. Place each stuffed tomato in an oven- proof rimmed dish, grate cheddar cheese over the tops and place in the oven. Bake for 30 minutes.

Enjoy these stuffed tomatoes with a side of vegetables or a delicious fresh salad.


** All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.








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