A zero-waste recipe that’s loaded with a filling of chicken, cheese and orzo, these stuffed tomatoes are so satisfying and delicious.
Recipe tags: chicken base, moderate difficulty, main, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 8 | large vine-ripened or beefsteak tomatoes |
| 0¼ cup | olive oil, divided |
| 8 oz | lean ground chicken |
| 1 small | onion, diced |
| 2 cloves | garlic |
| 0½ tsp | dried oregano |
| 4 tsp | Better Than Bouillon® Roasted Chicken Base |
| 0½ cup | orzo pasta |
| 0⅓ cup | grated Parmesan cheese |
| 2 tbsp | finely chopped fresh parsley |
| 1 tbsp | finely chopped fresh dill |
| 8 oz | mozzarella cheese cut into ½-inch cubes |
Directions
Preheat oven to 400°F.
Using sharp paring knife, cut out and reserve the tops of tomatoes. These will become lids when baking the tomatoes.
Using a small spoon, hollow out each tomato, scooping out and reserving pulp and leaving a 1/2-inch-thin shell; chop any large pieces of the pulp and set aside for filling. Cut away any woody core and discard, if needed.
Drizzle and spread 2 tbsp oil into 13 x 9-inch baking dish. Fit tomatoes in prepared baking dish.
In 10-inch skillet set over medium-high heat, heat remaining 2 tbsp oil. Cook chicken for 5 to 8 minutes or until starting to brown. Add onion, garlic and oregano and cook for 3 to 5 minutes or until starting to soften.
Stir in 1/2 cup water and Premium Roasted Chicken Base; bring to a boil. Add orzo and reserved tomato pulp. Reduce heat to medium. Cover and cook for 8 to 10 minutes or until orzo is tender and has absorbed most of the liquid. Remove from heat and stir in Parmesan, parsley and dill. Top with cubed mozzarella but don’t stir (it shouldn’t melt into the mixture).
Spoon filling and mozzarella evenly into tomatoes (it will be overstuffed). Cap with reserved tomato tops.
Bake for 15 to 20 minutes or until tomatoes are tender, filling is heated through and cheese is melted.
Tip: Substitute mozzarella cheese with Cheddar, Swiss or marble Gouda cheese.
