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Chicken and Pesto Stuffed Tomatoes (OR Peppers)
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!
Prep Time 15-20
Cook Time 15-60 minutes
Prep Time 15-20
Cook Time 15-60 minutes
  1. 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.)
  2. 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.
  3. Put cooked turkey in a bowl and set aside.
  4. Preheat oven to 350 degrees.
  5. On medium heat, add olive oil to the same large pan meat was cooked in.
  6. Add onion, cooking until onions soften, 3-5 minutes.
  7. Add spinach to pan; cover with a lid and cook until spinach wilts, approximately 2 minutes.
  8. Add cooked rice, protein and salt to skillet. Stir and cook for 2 minutes, until warm.
  9. Remove from heat and add tomato, basil and pesto to protein and rice mixture.
  10. Stir. Divide mixture evenly among hollowed tomatoes or peppers.
  11. Place each stuffed tomato or pepper upright in a baking dish.
  12. Bake until tender, about 15-25 minutes for tomatoes and 55-60 minutes for peppers.
  13. Top with cheese and enjoy!
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