Stuffed Tomatoes

1 lb chicken thighs

6 medium tomatoes 

½ yellow onion, diced

2 stalks of celery, diced

1 green bell pepper, diced

1 cup wild rice

2 ½ cups of beef or chicken stock

1 tsp dried parsley or basil

½ tsp garlic powder

¼ tsp red pepper flakes

½ cup freshly grated parmesan cheese

Salt and pepper

Preheat the oven to 375 degrees. Cube your chicken thighs into just a little smaller sized pieces than you may be used to. Then heat about ½ tbsp olive oil in a medium pot and brown the chicken. Season with a pinch of salt and pepper. While this cooks, dice the onion, celery, and bell pepper. Once the chicken is browned, remove from the pot, set on a paper towel lined plate, and set a side. Add a small splash of olive oil to the pot along with the onion, celery, and bell pepper. Season with a pinch of salt and pepper. Saute until the onion is translucent and the bell pepper is bright and tender. Then add the rice, parsley, garlic powder, and red pepper flakes. Stir to combine and pour in the stock. Cover and let simmer. Your cook time here will depend on what kind of rice you chose so check the package instructions (mine was 45 mins). 

While the rice cooks, slice off just the top of the tomatoes and use a spoon to remove the insides (I put mine in a container to use later) and place into a baking dish with a drizzle of olive oil.

When the rice is done cooking and the liquid in the pot has almost completely absorbed, stir in the chicken and parmesan cheese. Then, use a spoon to stuff the rice mixture into the tomatoes. Place on their tops and bake for 15 mins.