Description
These Chicken & Rice Stuffed Tomatoes are hollowed out and filled with a savory, herb-seasoned mixture of chicken and rice, then baked to perfection. A comforting yet elegant dish great for weeknight meals or entertaining guests.
Ingredients
- 4–6 large firm tomatoes
- 1 to 1 1/2 cups cooked chicken (shredded or diced) or raw chicken
- 1 cup cooked or uncooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup chicken broth or stock
- Tomato pulp (from hollowed tomatoes)
- 2 tbsp chopped fresh herbs (parsley, basil, oregano)
- Salt and pepper to taste
- Optional: Grated cheese for topping
- Optional: Diced vegetables (e.g., zucchini, carrot)
Instructions
- Preheat oven to 350°F (175°C) to 400°F (200°C), depending on preferred roasting speed.
- Wash the tomatoes and slice off the tops. Hollow out the pulp and seeds carefully, leaving the walls intact. Reserve the pulp for the filling.
- If using raw chicken: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent. Add diced raw chicken and cook until lightly browned.
- Add rice (uncooked or partially cooked), tomato pulp, chicken broth, herbs, salt, and pepper. Stir well, bring to a simmer, cover, and cook until rice is mostly tender.
- If using cooked chicken: Sauté onion and garlic in olive oil. Mix with cooked rice, chicken, tomato pulp, herbs, salt, and pepper.
- Spoon the chicken-rice filling into each hollowed tomato, leaving room for rice expansion. Replace tomato tops.
- Place tomatoes upright in a baking dish. Drizzle with olive oil. Optionally add chopped vegetables or potatoes around them for support and additional sides.
- Bake for 40–60 minutes, until tomatoes are tender and filling is fully cooked. If desired, remove tops near end and broil briefly for a crispy finish.
- Let rest for a few minutes before serving. Garnish with fresh herbs or grated cheese, if desired.
Notes
- You can use quinoa or bulgur instead of rice for a different texture.
- For a vegetarian version, replace chicken with mushrooms, lentils, or chickpeas.
- Adjust oven time if using uncooked rice to ensure it’s fully cooked through.
- Don’t overfill the tomatoes to prevent bursting during baking.
- Reheat leftovers with a splash of broth to keep the rice moist.
- Prep Time: 20 minutes
- Cook Time: 45–60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
