Baked Stuffed Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 767 cal. | (37 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 40.7 μg | (68 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 241 μg | (80 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 37.7 μg | (84 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 1,685 mg | (42 %) | ||
| Calcium | 476 mg | (48 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 27.7 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 8 Beefsteak tomato
- For the filling
- 200 grams Long grain rice
- salt
- 1 onion
- 50 grams Bacon
- 100 grams shiitake mushrooms
- 2 scallions
- clarified butter (for cooking)
- freshly ground peppers
- 1 bunch mixed Fresh herbs (such as chives, parsley, sage, oregano)
- 1 garlic clove
- 100 grams Ricotta cheese
- 50 grams grated Parmesan (or Pecorino)
- 2 eggs
- 100 grams Cheese (such as Emmental, Gouda)
- Fat (for the pan)
Preparation steps
Cook rice in salted water and drain.
Butter casserole dish.
Peel onion and dice finely. Dice bacon. Clean mushrooms and chop. Rinse and dry scallions, cut into thin rings. Heat butter in a pan and cook bacon for a few minutes, add onion and mushrooms and saute briefly. Add scallions. Season with salt and pepper.
Rinse and shake dry herbs, chop finely. Peel garlic and chop. Rinse beefsteak tomatoes, cut lids off and scoop out pulp with a tablespoon. Combine tomato pulp with herbs, rice, mushroom mixture, ricotta, Parmesan and eggs. Season again.
Place tomatoes into casserole dish, stuff with the filling and sprinkle with grated cheese. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes or until golden brown. Remove from oven and serve.
