Beef and Basil Stuffed Tomatoes

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Beef and Basil Stuffed Tomatoes
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
309
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie309 cal.(15 %)
Protein25 g(26 %)
Fat20 g(17 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.4 mg(28 %)
Vitamin K14.5 μg(24 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin11.3 mg(94 %)
Vitamin B₆0.4 mg(29 %)
Folate64 μg(21 %)
Pantothenic acid1.2 mg(20 %)
Biotin10.7 μg(24 %)
Vitamin B₁₂5.4 μg(180 %)
Vitamin C35 mg(37 %)
Potassium811 mg(20 %)
Calcium61 mg(6 %)
Magnesium49 mg(16 %)
Iron3.5 mg(23 %)
Iodine4 μg(2 %)
Zinc6 mg(75 %)
Saturated fatty acids6 g
Uric acid143 mg
Cholesterol66 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
8 beefsteak Tomatoes
2 Tbsps olive oil (plus extra for drizzling)
1 onion (finely chopped)
2 cloves garlic cloves (finely chopped)
16 ozs ground Beef
2 tsps tomato puree
2 Tbsps vegan Pesto
Sea salt
freshly ground Black pepper
cup vegetable stock
To garnish
Basil
How healthy are the main ingredients?
Beefolive oilgarlic cloveTomatoonionBasil

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Cut the tops off the tomatoes and scoop out the flesh. Place half the flesh in a sieve to drain excess liquid. Discard the rest.
3.
Heat the olive oil in a frying pan and gently cook the onion until beginning to soften. Add the garlic and cook for 2 minutes, stirring.
4.
Add the beef and stir to break it up. Add the tomato puree, pesto and tomato flesh. Cook gently for about 15 minutes until the mixture is fairly dry. Season to taste with salt and black pepper.
5.
Drain off any excess fat.
6.
Put the tomatoes in a baking dish and spoon the mixture into each. Replace the tops and drizzle with a little olive oil. Pour in the stock.
7.
Cover and cook for about 25-35 minutes until tender and piping hot. Serve immediately garnished with basil.

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