Baked Tomatoes Stuffed with Savory Meat and Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 743 mg | (19 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 8 round Vine tomatoes
- 125 grams Long grain rice (preferably Basmati)
- 3 Tbsps olive oil
- 2 garlic cloves
- 200 grams Ground beef
- 2 Tbsps raisins
- 2 Tbsps Pine nuts
- 2 Tbsps finely chopped Basil
- salt
- freshly ground peppers
- 8 slices Mozzarella
- 1 pinch sugar
Preparation steps
Rinse tomatoes, drain and pat dry and cut top quarter of each and scrape out seeds with a spoon, being careful not to puncture outer walls. Soak raisins in boiling water. Rinse rice and cook in salted water, according to package directions. Drain raisins and pat dry. Heat oil in a pan and fry ground beef until crumbly. Peel garlic peel and chop and add to pan with ground beef. Add cooked rice and raisins and to pan and stir well.
Toast pine nuts in a dry frying pan and add pine nuts and basil to meat mixture and season with salt, pepper and a pinch of sugar. Sprinkle interior of tomatoes with salt and pepper and add filling and top filling with 1 slice of mozzarella. Replace tomato top and place stuffed tomatoes on a greased baking dish and bake in preheated oven at 200°C (approximately 400°F) convection for 20 minutes. Let cool briefly and serve.
