Chicken Stuffed Tomatoes

Ingredients:
4 medium-size firm tomatoes 1-1/4 cups chicken breast, cubed, cooked, skin removed 1/2 cup plain Chobani Greek yogurt 2 tablespoons chopped green onion, including some of the green part 1/2 teaspoon dried dill weed 1/8 teaspoon garlic powder 1/8 teaspoon pepper 1/8 teaspoon paprika Directions: Cut off the tops of the tomatoes and scoop out the flesh.  Remove the seeds and chop the pulp to equal one cup. Set aside. Place the tomatoes upside down to drain the excess liquid.  Place the rest of the ingredients, except the paprika, in a bowl.  Add the chopped tomato. Mix well. Spoon the mixture into the tomatoes. Sprinkle tops with paprika.   (If you are not going to serve the tomatoes immediately,  do not fill the tomatoes, but refrigerate the filling  and the tomatoes upside down separately until ready to serve).