Chicken Stuffed Tomatoes

Name: Chicken Stuffed Tomatoes
Ingredients: 1 tbsp olive oil; 7 oz ground chicken; 1/2 None red onion, finely chopped; 2 cloves garlic, crushed; 1/2 None red pepper, deseeded, finely chopped; 1 None red chili, finely chopped; 1/2 tsp ground cinnamon; 1/4 cup tomato sauce; 1 tbsp flat-leaf parsley, chopped; 8 None medium tomatoes; 1 tbsp fresh breadcrumbs; 1 tbsp Parmesan, grated, to serve; 1 tbsp pine nuts

13 ingredients

6 steps

Ingredients

1 tbsp olive oil
7 oz ground chicken
1/2 None red onion, finely chopped
2 cloves garlic, crushed
1/2 None red pepper, deseeded, finely chopped
1 None red chili, finely chopped
1/2 tsp ground cinnamon
1/4 cup tomato sauce
1 tbsp flat-leaf parsley, chopped
8 None medium tomatoes
1 tbsp fresh breadcrumbs
1 tbsp Parmesan, grated, to serve
1 tbsp pine nuts

Directions

1

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
2

Heat oil in a large, non-stick frying pan over medium heat. Add chicken, onion and garlic and cook for 4-5 mins, breaking up lumps with a wooden spoon.
3

Add pepper, chili and cinnamon and cook, stirring, for 1 min or until aromatic. Stir in sauce and simmer for 2-3 mins, until slightly thickened. Mix in parsley and season to taste.
4

Slice top from each tomato and reserve. Use a teaspoon to scoop out flesh, leaving a 1/2 inch shell. Arrange on 1 baking sheet.
5

Spoon chicken mixture into tomatoes. In a bowl, combine breadcrumbs, Parmesan and pine nuts. Sprinkle evenly over filling.
6

Bake for 25-30 mins, until tomatoes are tender and breadcrumbs are golden. Brush tomato tops with oil and bake on remaining tray for the last 10 mins. Place tomato tops over stuffing and serve.