Stuffed Tomatoes

Ingredients

6 large tomatoes

1½ cup partially cooked rice (rice cooked for 15 minutes al dente)

1 chopped onion

4 TBSP finely chopped fresh parsley

7 oz fresh ground chicken breast

2 TBSP plus I tsp olive oil

1 tsp ground cumin

6 large tomatoes

375 grams partially cooked rice (rice cooked for 15 minutes al dente)

1 chopped onion

4 TBSP (60 ml) finely chopped fresh parsley

200 grams fresh ground chicken breast

2 TBSP (30 ml) plus I tsp (5 ml) olive oil

1 tsp (5 ml) ground cumin

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Dietary Therapies

CDED P1

mSCD

Dietary Requirements

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Preheat oven to 350° F (180° C)
Slice off the top of each tomato and set aside.
Scoop out the flesh of the tomatoes with a spoon and pass it through a sieve.
Set aside strained tomato puree .
Fry the onion until transparent, add the ground chicken breast and continue to fry, breaking up the clumps of chicken with a fork.
Remove the mixture from the pan and place in a medium bowl.
Mix the chicken and onion with the rice and parsley.
Add salt and pepper to taste, teaspoon (5 ml) of oil and cumin.
Stuff the tomatoes with the mixture and replace the tomato “caps” back onto the tomatoes.
Arrange the stuffed tomatoes on a greased baking sheet.
Pour the strained tomato puree over the top of the stuffed tomatoes. Drizzle a bit of olive oil on each tomato and bake for about 30 minutes.