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
1 8oz. can tomato sauce
1 1/2 Tablespoon tomato paste
2-3 Tablespoons Trader Joe’s Taco Seasoning Mix
Kosher Salt (optional)
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)
Preheat oven to 350F
First, 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, add 1 tablespoon grape seed oil, diced red onion and diced yellow onion, heat pan over medium-low heat. 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 pasta, 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.
I hope you love these as much as I did!