Directions:
- Boil 1 cup of rice
- 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.
- Preheat the oven to 375 degrees.
- In a skillet, add 1/4 cup of the reserved tomato juices and add chicken, peppers and onions.
- Cook over medium heat until chicken is cooked through and veges are soft, stirring occasionally, do not let it dry out.
- Stir in the cooked rice, bullion, rosemary, salt and pepper.
- Cover and simmer for 5 minutes, stirring occasionally and add water to prevent the mixture drying out.
- Place the tomato shells in an 8x8x2 baking dish.
- Spoon the rice/meat mixture into the tomato shells.
- Sprinkle the feta cheese on top.
- Bake about 15 minutes or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.87 Kcal (862 kJ) | ||
| Calories from fat | 71.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.94g | 12% | |
|---|---|---|---|
| Cholesterol | 42.53mg | 14% | |
| Sodium | 617.69mg | 26% | |
| Potassium | 847.34mg | 18% | |
| Total Carbs | 20.59g | 7% | |
| Sugars | 8.73g | 35% | |
| Dietary Fiber | 3.8g | 15% | |
| Protein | 12.69g | 25% | |
| Vitamin C | 96.7mg | 161% | |
| Iron | 1mg | 5% | |
| Calcium | 49.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 59.75 Kcal (250 kJ) | ||
| Calories from fat | 20.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 12% | |
|---|---|---|---|
| Cholesterol | 12.34mg | 14% | |
| Sodium | 179.26mg | 26% | |
| Potassium | 245.91mg | 18% | |
| Total Carbs | 5.97g | 7% | |
| Sugars | 2.53g | 35% | |
| Dietary Fiber | 1.1g | 15% | |
| Protein | 3.68g | 25% | |
| Vitamin C | 28.1mg | 161% | |
| Iron | 0.3mg | 5% | |
| Calcium | 14.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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