Baked Tomatoes Stuffed with Vegetable Rice

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Baked Tomatoes Stuffed with Vegetable Rice
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
215
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie215 kcal(10 %)
Protein4.96 g(5 %)
Fat12.44 g(11 %)
Carbohydrates20.26 g(14 %)
Sugar added0 g(0 %)
Roughage3.16 g(11 %)
Vitamin A188.61 mg(23,576 %)
Vitamin D0.02 μg(0 %)
Vitamin E1.18 mg(10 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.09 mg(8 %)
Niacin3.03 mg(25 %)
Vitamin B₆0.26 mg(19 %)
Folate36.93 μg(12 %)
Pantothenic acid0.36 mg(6 %)
Biotin7.58 μg(17 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C53.22 mg(56 %)
Potassium539.19 mg(13 %)
Calcium83.4 mg(8 %)
Magnesium44.39 mg(15 %)
Iron1.09 mg(7 %)
Zinc0.8 mg(10 %)
Saturated fatty acids2.28 g
Cholesterol3.02 mg

Ingredients

for
4
Ingredients
1 red chile pepper
1 shallot
1 garlic
2 tablespoons olive oil
150 grams Long grain rice
75 milliliters dry white wine
250 milliliters Vegetable broth
1 tablespoon olive oil
4 large Beefsteak tomato
1 tablespoon Caper
1 handful Basil
2 tablespoons freshly grated Parmesan
salt
freshly ground peppers
How healthy are the main ingredients?
Long grain riceolive oilBasilParmesanolive oilshallot

Preparation steps

1.

Rinse chile pepper, drain and cut lengthwise and remove seeds and chop. Peel shallot and garlic and finely chop.

2.

In a pan, heat about 1 tablespoon oil and sauté shallots, chile pepper and garlic for about 1-2 minutes until translucent. Rinse rice, drain and add rice, wine and broth to pan. Cover and reduce heat and simmer for about 15 minutes and cook until rice is al dente.

3.

Rinse tomatoes, drain and pat dry and cut out stem and carefully cut out inner flesh, being careful not to puncture outer walls. Place tomatoes in an oiled baking pan.

4.

Preheat oven to 200°C (approximately 400°F) upper and lower heat.

5.

Chop capers finely. Rinse basil, shake dry and chop finely. Stir capers, parmesan and basil together with rice mixture. Season with salt and pepper and place rice stuffing in tomatoes. Season with salt and pepper and drizzle remaining oil over tomatoes. Cover and bake for about 20 minutes. To serve, arrange on plates.