Over Stuffed Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Extra Large Tomatoes or 6-8 Medium Tomatoes1 7oz. Pkg. White Chunk Chicken1 Pouch (apx. 2 C.) Brown Rice - COOKED1 C. Fresh Mushrooms2 C. Fresh Spinach1/2 C. Fresh Green Onion2 Cloves Garlic8 - 10 TBSP Grated Parmesan CheeseNon-Stick SprayFresh Ground Pepper & Salt to taste.
NOTE: The calorie count Listed Is for 2 Extra Large Tomatoes & 10 TBSP Cheese w/ about 3/4 C. stuffing left over.
Preheat Oven to 350 (convect if you can)
Cook and cool rice. You do not have to cool, but the cheese gets clumped if you don't.
Chicken is pre cooked, but I like to shred it a bit more than a chunk and I like to brown it a bit, so I toss it in a pan with a bit of the garlic.
Rough chop the mushrooms, onions and spinach.
Scoop out the tomatoes to make a bowl for the stuffing. RESERVE the inside.
Rough chop about 1 to 1 1/2 cups of the firmest parts of the tomato insides.
In a bowl gently toss, hands work best:
Cooled Chicken
Cooled Rice
Chopped Spinach
Chopped Mushrooms
Chopped Onions
Chopped Tomato Insides
Garlic
Salt & Pepper
6 - 8 TBSP Cheese (saving some for the top)
Spray pan with non-stick spray.
Spoon mixture into the hollow tomatoes, really stuff it in there, and place tomatoes in pan so they cannot tip over.
Sprinkle the tops with the remaining cheese, and crack some pepper over the top. (Optional)
Bake @ 350 for about 15 minutes or until the tenderness level you prefer and top is browned.
Since everything is pre-cooked or can be eaten raw, cooking time is really up to you.
SERVES 4 - 8 Depending on Tomato Size
(This count is for 4)
Number of Servings: 4
Recipe submitted by SparkPeople user 162DONNA135.
Preheat Oven to 350 (convect if you can)
Cook and cool rice. You do not have to cool, but the cheese gets clumped if you don't.
Chicken is pre cooked, but I like to shred it a bit more than a chunk and I like to brown it a bit, so I toss it in a pan with a bit of the garlic.
Rough chop the mushrooms, onions and spinach.
Scoop out the tomatoes to make a bowl for the stuffing. RESERVE the inside.
Rough chop about 1 to 1 1/2 cups of the firmest parts of the tomato insides.
In a bowl gently toss, hands work best:
Cooled Chicken
Cooled Rice
Chopped Spinach
Chopped Mushrooms
Chopped Onions
Chopped Tomato Insides
Garlic
Salt & Pepper
6 - 8 TBSP Cheese (saving some for the top)
Spray pan with non-stick spray.
Spoon mixture into the hollow tomatoes, really stuff it in there, and place tomatoes in pan so they cannot tip over.
Sprinkle the tops with the remaining cheese, and crack some pepper over the top. (Optional)
Bake @ 350 for about 15 minutes or until the tenderness level you prefer and top is browned.
Since everything is pre-cooked or can be eaten raw, cooking time is really up to you.
SERVES 4 - 8 Depending on Tomato Size
(This count is for 4)
Number of Servings: 4
Recipe submitted by SparkPeople user 162DONNA135.
Nutritional Info Amount Per Serving
- Calories: 298.7
- Total Fat: 6.6 g
- Cholesterol: 38.8 mg
- Sodium: 409.1 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 2.9 g
- Protein: 21.4 g
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