This recipe is a perfect way to use the abundance of tomatoes growing in your garden!
- Olive Oil
- 1 small white onion
- 4 large tomatoes
- 1 large green bell pepper
- 1 can of corn (Meijer – no salt added)
- iodized salt
- black pepper
- granulated garlic (Paula Dean) or 1 clove fresh, minced, if available
- 1-10 oz can of chicken breast (Hormel 98% fat free packed in water)
- shredded cheddar cheese made with 2% milk (Meijer)
- Pre-heat oven to 375*F
- Wash tomatoes and bell pepper, peel onion — small-dice onion, dice bell pepper into ¼ inch squares, and core tomatoes. Remove a majority of the meaty part of the tomato (this can be used for salsa or another recipe if desired) leaving about ¼ inch thickness.
- Put 1 Tbsp. Olive Oil into a warm 6” fry pan
- Add onion to fry pan, then bell pepper. Allow onions to become translucent and bell pepper to tenderize slightly. Add 1 cup of canned corn to the fry pan. Sauté together until evenly heated.
- In a large bowl, break up canned chicken into bite-sized pieces. Add the fry-pan mixture of onion, bell pepper, and corn.
- Add ½ cup shredded cheddar cheese made with 2% milk to the bowl.
- Add seasonings to the bowl – 1 Tbsp. granulated garlic (or 1 clove fresh, minced), 1 tsp black pepper, ¼ tsp iodized salt – seasonings can be altered to suit personal taste.
- Mix contents, evenly distributing ingredients and seasonings
- Line a casserole dish with aluminum foil and arrange hollowed out tomatoes so that they will not tip over in the dish (you can use foil for support)
- Scoop stuffing mixture into hollowed out tomatoes and place into oven for 20 minutes (or internal temp of 165*F) – at 20 minutes, top each tomato with 2% shredded cheddar cheese (about 2 Tbsp. each) and place back into oven until melted.
- Let the stuffed tomatoes set for 5 minutes & enjoy!
** Be sure to separate leftovers into small air-tight containers and store in the refrigerator (< 40*F). Eat leftover stuffed tomatoes within 3 days.
Nutrition Facts* PER SERVING (1 stuffed tomato):
Calories – 213 Total Fat – 10g (SAT 3.1g, MONO 2.5g) Sodium – 648.1mg
Total Carbohydrate – 14.5 Dietary Fiber – 3.5g Protein – 19.1g
Vit A – 7% Vit C – 57.8% Calcium – 31%
To lower the sodium content, use fresh corn and chicken breast, rather than canned and omit iodized salt from recipe – use additional salt-free seasonings to add flavor.
*approximate values obtained from myfitnesspal.com