Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I had always wanted to try stuffed tomatoes, but every recipe I have ever heard of calls for tuna and I'm allergic to fish. As a result of spending all day watching the food network with my son's older half-brother's mom, I came up with this recipe. THIS RECIPE USES 1/5 OF THE ONION, BUT THAT KEEPS GETTING CHANGED TO 1/4 FOR SOME REASON TIP: There WILL be extra filling. A really good use for it, I have found, is to use it to make chicken quesadillas”
3 tomatoes

Ingredients Nutrition

  • 3 tomatoes (preferably on the vine, but any will do)
  • 1 chicken breast, shredded
  • 0.5 (2 1/4 ounce) canchopped black olives, drained
  • 0.333 (2 1/3 ounce) candiced jalapeno, drained
  • 12 tablespoon minced garlic
  • 14 small yellow onion, diced
  • Italian salad dressing


  1. Slice tops off of tomatoes.
  2. Hollow out tomatoes as best you can, saving only the seeds from the inside.
  3. In a mixing bowl, combine tomato seeds, shredded chicken, black olives, jalapenos, garlic, onion, and a splash of dressing.
  4. Stir until evenly mixed.
  5. Fill hollowed tomatoes until mounded on top.
  6. Enjoy.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a