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Bulgur-Stuffed Tomatoes with Pineapple
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 35 mins
Calories:
395
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 34.7 μg | (58 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 834 mg | (21 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
Preparation steps
1.
For the tomatoes: Rinse the tomatoes and slice off the tops. Carefully hollow the tomatoes with a spoon.
For the bulgur mixture: Cook the bulgur according to the package directions. Drain and allow to cool completely.
2.
Rinse the bell pepper, halve lengthwise, remove seeds and white ribs, and cut into small cubes. Rinse the apricots, halve lengthwise, remove pits, and cut into small cubes. Rinse the grapes. In a bowl, stir the bulgur with the bell pepper, apricots, grapes and pine nuts. Stir in the lemon juice, olive oil and coriander.
3.
For serving: Cut the pineapple into long wedges and cut into slices. Fill the tomatoes with the bulgur mixture. Garnish with the pineapple slices and cilantro.
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