Stuffed Tomatoes W Chicken and Feta Low Fat/Low Carb

1. 1

   Boil 1 cup of rice

2. 2

   Meanwhile, cut the top (no more than a quarter) of the tomatoes off and scoop out the flesh and any juice - reserve in a bowl.

3. 3

   Preheat the oven to 375 degrees.

4. 4

   In a skillet, add 1/4 cup of the reserved tomato juices and add chicken, peppers and onions.

5. 5

   Cook over medium heat until chicken is cooked through and veges are soft, stirring occasionally, do not let it dry out.

6. 6

   Stir in the cooked rice, bullion, rosemary, salt and pepper.

7. 7

   Cover and simmer for 5 minutes, stirring occasionally and add water to prevent the mixture drying out.

8. 8

   Place the tomato shells in an 8x8x2 baking dish.

9. 9

   Spoon the rice/meat mixture into the tomato shells.

10. 10

    Sprinkle the feta cheese on top.

11. 11

    Bake about 15 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.