Stuffed Tomatoes

1. 1

   Preheat oven to 350u00b0F. Cut top from each tomato and set aside. Use a small spoon to scoop flesh from tomatoes. Discard seeds and chop flesh finely. Place flesh and juice in a bowl. Arrange tomato shells in a deep ovenproof dish.

2. 2

   Heat 1 tbsp oil in a pan over medium. Saute onion for 2-3 mins, until tender. Add ground chicken and garlic and cook for 4-5 mins, until golden, stirring to break up lumps.

3. 3

   Stir in rice, chopped tomatoes, tomato paste and paprika. Add 1 cup of water. Reduce heat to low. Simmer, covered, for 10-12 mins, until rice is tender. Cool slightly. Stir parsley in and season to taste.

4. 4

   Divide rice mixture evenly between tomato shells. Top with tomato lid. Pour 1 cup water into dish. Drizzle remaining oil over tomatoes. Cover with foil. Bake for 30 mins. Remove foil and bake for 10-15 mins.

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