Baked Stuffed Tomatoes

This recipe is a perfect way to use the abundance of tomatoes growing in your garden!

Ingredients:

  • 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)

Directions:

  1. Pre-heat oven to 375*F
  2. 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.
  3. Put 1 Tbsp. Olive Oil into a warm 6” fry pan
  4. 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.
  5. In a large bowl, break up canned chicken into bite-sized pieces. Add the fry-pan mixture of onion, bell pepper, and corn.
  6. Add ½ cup shredded cheddar cheese made with 2% milk to the bowl.
  7. 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.
  8. Mix contents, evenly distributing ingredients and seasonings
  9. 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)
  10. 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.
  11. 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

Recipe developed by: Amanda E. Kruse  R.D.

 

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