Baked Tomatoes with Beef Filling
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
364
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 758 mg | (19 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- ⅜ cup olive oil
- 6 beef-steak Tomatoes tops removed (but reserved) and insides scooped out and reserved
- 3.333 cups lean Ground beef
- 1 onion (finely diced)
- 2 cloves garlic cloves (minced)
- 2 sticks Celery (finely diced)
- parsley (finely chopped)
- ½ tsp dried oregano
- 1 bay leaf
- thyme
- salt
- peppers
Preparation steps
1.
Heat the sunflower oil in a large casserole dish over a medium heat until hot. Sweat the onion, celery and garlic for 5-6 minutes, stirring occasionally, until softened.
2.
Increase the heat and add the beef mince to the dish, browning well all over and breaking up the meat with a wooden spoon.
3.
Reduce the heat once browned and season the mixture to taste with salt, pepper, chopped parsley and the dried oregano. Remove from the heat.
4.
Pre-heat the oven to 200°C | 400F | gas 6. Arrange the main part of the tomatoes in a roasting tray.
5.
Spoon the beef mixture into the main cavities of the tomatoes, then replace their tops on top of the beef.
6.
Arrange the reserved insides of the tomatoes and the bay leaf and thyme sprigs in the tray. Drizzle everything with the olive oil and some more seasoning.
7.
Roast for 25-30 minutes until the tomatoes are soft and starting to colour on top.
8.
Remove and leave to stand for a few minutes before serving.
