These stuffed tomatoes are a fun twist on traditional stuffed peppers.
They’re gluten-free, can be prepped ahead and are freezer-friendly. Not only are they a great way to eat your veggies, they’re packed with flavor that the entire family will enjoy!
We’re both creatures of habit and since creating this recipe, it’s become a meal that’s made on constant rotation. Because our lives are both filled with craziness, we’re huge fans of being intentionally prepared before dinner arrives.
For us, this looks like having meals planned the night before and anything possible prepped ahead. No one, especially not all of us super busy women out there, need the added stress of figuring out how to create a from-scratch meal after a long day.
To simplify busy nights throughout the week, chop your onions and cook your grains on your food prep day or the night before.
Some ways to “reinvent” your leftover Chicken and Pesto Stuffed Tomatoes (or Peppers):
- Eggs or an Omelet: Chop and add leftovers to eggs or an omelet for an easy, yet amazing breakfast.
- Quesadilla style! Add leftovers to a tortilla. Top it with a small amount of cheese and a second tortilla. Grill it and garnish with avocado for a great tasting lunch.
These stuffed tomatoes are a fun twist on traditional stuffed peppers. They’re gluten-free, can be prepped ahead and are freezer-friendly. Not only are they a great way to eat your veggies, they’re packed with flavor that the entire family will enjoy!
- 5–6 large tomatoes or peppers
- 1 pound ground chicken or ground turkey breast
- 1 teaspoon extra virgin olive oil
- 1 cup yellow onion, chopped
- 5 oz spinach or arugula (approximately 4 cups)
- 3/4 cup farro, quinoa or brown rice, cooked
- 1/8 teaspoon Himalayan pink salt
- 1 roma tomato, diced (omit if stuffing tomatoes)
- 1/3 cup basil, chopped
- 2 tablespoons pesto
- 1/2 cup Parmesan or Romano cheese
- Cut 1/4-1/2 inch off top of tomatoes or peppers. Using a spoon, carefully scoop out tomato pulp or pepper seeds. Discard pulp. (I often save mine and add it to chili or another meal).
- On medium heat in a large non-stick pan, cook lean protein with salt and pepper to taste until no longer pink, approximately 7-10 minutes. Put cooked chicken or turkey in a bowl and set aside.
- Preheat oven to 350 degrees.
- On medium heat, add olive oil to the same large pan meat was cooked in. Add onion, cooking until onions soften, 3-5 minutes. Add spinach to pan; cover with a lid and cook until spinach wilts, approximately 2 minutes. Add cooked rice, protein and salt to skillet. Stir and cook for 2 minutes, until warm.
- Remove from heat and add tomato, basil and pesto to protein and rice mixture. Stir. Divide mixture evenly among hollowed tomatoes or peppers.
- Place each stuffed tomato or pepper upright in a baking dish. Bake until tender, about 15-25 minutes for tomatoes and 55-60 minutes for peppers. Top with cheese and enjoy!
- Serving Size: 6