Chicken Bacon Ranch Stuffed Tomatoes

Chicken Bacon Ranch Stuffed Tomatoes


6 large whole tomatoes
1 cup finely diced, cooked chicken breast
2 sliced bacon, cooked and chopped finely
3 green onions
2/3 cup shredded monteray jack cheese (about 60 grams)
1/4 cup ranch dressing (I used a yogurt dressing)
1 1/2 cups cooked rice (I used brown and wild rice blend)


Preheat oven to 400 degrees.
Lightly grease a baking dish.
Remove tops of tomatoes and scoop out flesh using a large spoon. Can use the tomato “guts” for a chill, soup or sauce recipe…
Combine remaining ingredients. Place in casserole dish and bake uncovered for 20-30 minutes. The tomatoes will start to split when cooked.

*Optional. Can top with extra cheese before baking. But that isn’t in the nutritional information.


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