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“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”
READY IN:
10mins
SERVES:
3
YIELD:
3 tomatoes
UNITS:
US

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

Directions

  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.

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