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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	4		firm	167.44	37.128	8.736	1.456
chicken	8	ounces	minced	482.8	0.2947	41.548	33.6147
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
red pepper	1	cup	chopped	60.0	13.215	2.805	0.66
rice	1	cup	cooked	675.25	147.9075	13.1905	1.2209999999999999
bouillon	2	tablespoons		2.1	0.012	0.342	0.066
rosemary	1/2	teaspoon	chopped	0.4585	0.0724	0.0116	0.0205
salt black pepper				-	-	-	-
feta cheese	1	ounce	crumbed	74.844	1.1595	4.0285	6.0329

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.