• 1/4 c wild rice
• 8 large tomatoes
• 3 T extra-virgin olive oil
• 1 onion, chopped
• 1 lb ground chicken
• 1 T sweet smoked paprika
• ½ c sour cream
• 1 bunch dill, chopped (you can use dried, but don't go to heavy on it)
• salt

Prepare the wild rice according to package directions.

Cut ½" off the top of each tomato and scoop out and discard the seeds and most of the flesh. Put the tomato shells on a baking sheet.

Preheat oven to 350 deg.

Heat 2 T olive oil in skillet and brown the onions over medium heat. Add the ground chicken and cook until just done. Stir in thepaprika.

Remove skillet from heat and stir in 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 olive oil. and season lightly with salt. Cover with foil and bake until the tomatoes are tender and the filling is hot, approx. 25 minutes.

Preparation time: 35 minutes
Cooking time: 25 minutes

Rachel Ray