Tomatoes stuffed with chicken fillet

Ingredients

Tomatoes 7

Bell pepper 2

Onion 1

Garlic 2 cloves

Chicken (fillet) 450 g

Corn 1 can

Cheese 100 g

Cumin 1 tsp

Sunflower oil

Salt

Pepper

Herbs

Finely chop the onion and bell pepper and fry for 10 minutes.

Chop the garlic. Add it to the bell pepper and onion and simmer for a couple more minutes.

Cut the chicken fillet into small cubes and fry until half-cooked.

Add the bell pepper, fried with onion and garlic, and corn to the chicken fillet. Mix, season with salt and pepper to taste, add cumin, and simmer over low heat for 5-7 minutes.

Cut off the tops of the tomatoes and carefully scoop out the pulp with a teaspoon and knife. Incidentally, you can use it later for pasta sauce, which is very convenient. Grate the cheese on a coarse grater.

Fill the tomatoes almost to the top with the filling, then top with cheese and season with pepper. Place the tomatoes on a baking sheet and bake in a preheated oven at 170°C for 10 minutes.

Garnish the cooked tomatoes with finely chopped herbs. Serve immediately.

Enjoy!