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Recipe Summary test

prep:
50 mins
cook:
25 mins
total:
1 hr 15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the wild rice according to the package instructions.

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  • Meanwhile, cut a 1/2-inch slice off the top of each tomato. Scoop out and discard the seeds, most of the flesh and excess juice. Place the tomato shells on a baking sheet and set aside. Preheat the oven to 350 degrees .

  • In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the mushrooms and cook for 1 minute. Add the ground chicken and cook for 6 minutes, breaking up the meat with a wooden spoon until crumbly. Stir in the smoked paprika. Remove the pan from the heat and stir in the cooked wild rice, sour cream and dill. Add salt to taste.

  • Stuff the rice mixture into the tomatoes. brush the outside of the tomatoes with the remaining 1 tablespoon olive oil and season lightly with salt. Cover loosely with foil and bake until the tomatoes are tender and the filling is hot, about 25 minutes.

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