Name: Chicken-stuffed tomatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 tablespoon olive oil; 200 gram chicken mince; 1/2 red onion, finely chopped; 2 cloves garlic, crushed; 1/2 red capsicum, seeded, finely chopped; 1 red chilli, finely chopped; 1/2 teaspoon ground cinnamon; 1/4 cup tomato pasta sauce; 1 tablespoon fresh continental parsley; 8 medium cooking tomatoes; 1 tablespoon fresh breadcrumbs; 1 tablespoon shredded parmesan; 1 tablespoon pine nuts

Ingredients

1 tablespoon olive oil

200 gram chicken mince

1/2 red onion, finely chopped

2 cloves garlic, crushed

1/2 red capsicum, seeded, finely chopped

1 red chilli, finely chopped

1/2 teaspoon ground cinnamon

1/4 cup tomato pasta sauce

1 tablespoon fresh continental parsley

8 medium cooking tomatoes

1 tablespoon fresh breadcrumbs

1 tablespoon shredded parmesan

1 tablespoon pine nuts

Method

1.Preheat oven to moderate, 180°C. Line 2 oven trays with baking paper.

2.Heat oil in a large, non-stick frying pan on medium. Add mince, onion and garlic; cook 4-5 minutes, breaking up lumps with a spoon as it cooks.

3.Add capsicum, chilli and cinnamon; cook, stirring, 1 minute, until aromatic. Stir in sauce; simmer 2-3 minutes, until slightly thickened. Mix in parsley; season to taste.

4.Slice top from each tomato and reserve. Use a teaspoon to scoop out flesh, leaving a 1cm shell. Arrange on one tray.

5.Divide mince mixture between tomatoes. In a bowl, combine breadcrumbs, parmesan and pine nuts. Sprinkle evenly over filling.

6.Bake 25-30 minutes, until tomatoes are tender and breadcrumbs are golden. Brush tomato lids with oil and bake on remaining tray the last 5-10 minutes.

7.Serve tomatoes topped with lids.

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Ingredients

Method

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