Italian Baked Stuffed Tomatoes

Italian  Baked Stuffed Tomatoes

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 4 large tomatoes
  • 1 cup shredded chicken
  • 1 1/2 cup shredded mozzarella, divided
  • 1 1/2 cup cooked rice
  • 2 tablespoon minced onion
  • 1/4 cup grated parmesan cheese 
  • 1 tablespoon dried Italian seasoning
  • salt
  • pepper
  • Basil

Directions

  1. Heat toaster oven to 350⁰F. Spray toaster oven pan with nonstick cooking spray.
  2. Cut the top off each tomato and scoop centers out. Place bottoms on prepared pan. Chop 3 tomatoes (about 1 1/2 cup, chopped) and add to large bowl.
  3. Add shredded chicken, 1 cup shredded mozzarella cheese, rice, onion, Parmesan cheese, Italian seasoning, salt and pepper to large bowl and stir until blended. Divide between tomatoes, about 1 cup per tomato. Top with remaining mozzarella and tomato top.
  4. Bake 25 to 30 minutes until cheese is melted and mixture is heated through.
  5. Garnish with basil before serving.

 

Serves: 4

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