Stuffed Tomatoes W Chicken and Feta Low Fat/Low Carb

Total Time
Prep 30 mins
Cook 25 mins

Perfect lunch or brunch dish to serve with a simple balsamic salad. Very fresh and flavorsome and gourmet like! This is very tasty and you can substitute the herb with tarragon or thyme

Ingredients Nutrition


  1. Boil 1 cup of rice
  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. Preheat the oven to 375 degrees.
  4. In a skillet, add 1/4 cup of the reserved tomato juices and add chicken, peppers and onions.
  5. Cook over medium heat until chicken is cooked through and veges are soft, stirring occasionally, do not let it dry out.
  6. Stir in the cooked rice, bullion, rosemary, salt and pepper.
  7. Cover and simmer for 5 minutes, stirring occasionally and add water to prevent the mixture drying out.
  8. Place the tomato shells in an 8x8x2 baking dish.
  9. Spoon the rice/meat mixture into the tomato shells.
  10. Sprinkle the feta cheese on top.
  11. Bake about 15 minutes or until heated through.
Most Helpful

I made this last night and it was awesome!! I followed the recipe almost to a "T" however, I added fresh chopped mushrooms and did not add the extra salt. I cannot wait for my tomotoes to ripen in the garden. This is going to be an awesome summer dish that I will make often! Thanks for the recipe!!

shanda921 July 12, 2013

I was totally suprised at how good this recipe turned out... my family really enjoyed it. I will only add 1Tbls bouillion next time because I use bouillion paste and it was too much with 2 Tbls. The rosemary was perfect. I will make again next week... lots of tomatoes coming in from the garden.

DENISE M. September 08, 2009