Baked Tomatoes Stuffed with Spinach and Cream Cheese
Baked tomatoes stuffed with spinach and cream cheese - Colourful Soul Food: Steaming vegetables from the oven always go great!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 262 μg | (87 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 26.4 μg | (59 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 1,342 mg | (34 %) | ||
| Calcium | 376 mg | (38 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 13 mg |
Ingredients
- Ingredients
- 500 grams Baby spinach
- 1 onion
- 2 garlic cloves
- 1 tsp butter (5 grams)
- 500 grams Cream cheese (0.2% fat)
- 70 grams Pine nuts
- salt
- peppers
- Nutmeg
- 1 pc Parmesan (30 grams)
- 8 large Tomatoes (80 grams)
- 150 milliliters Vegetable broth
- 2 stalks Basil
Preparation steps
Rinse and spin dry spinach. Peel onion and garlic and cut into cubes.
Heat butter in a pan. Saute onion and garlic until soft on medium heat. Add spinach and saute briefly.
Combine cream cheese with pine nuts and season with salt, pepper and freshly grated nutmeg. Grate Parmesan and add to the mixture. Add spinach mixture and mix well.
Rinse tomatoes, cut off lids and scoop pulp. Stuff with spinach mixture and replace lids. Arrange tomatoes in a baking dish. Add broth to the dish and bake in preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F) for about 15 minutes.
Rinse basil, shake dry and pluck off leaves. Sprinkle basil leaves over tomatoes and serve.
