Filled Herby Tomatoes

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Filled Herby Tomatoes
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
274
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie274 kcal(13 %)
Protein7.86 g(8 %)
Fat9.65 g(8 %)
Carbohydrates38.54 g(26 %)
Sugar added0 g(0 %)
Roughage5.92 g(20 %)
Vitamin A334.32 mg(41,790 %)
Vitamin D0.02 μg(0 %)
Vitamin E2.21 mg(18 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.15 mg(14 %)
Niacin5.48 mg(46 %)
Vitamin B₆0.45 mg(32 %)
Folate66.92 μg(22 %)
Pantothenic acid0.67 mg(11 %)
Biotin15.36 μg(34 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C78.93 mg(83 %)
Potassium1,011.79 mg(25 %)
Calcium98.69 mg(10 %)
Magnesium78.06 mg(26 %)
Iron1.73 mg(12 %)
Zinc1.37 mg(17 %)
Saturated fatty acids1.96 g
Cholesterol3.02 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
shallot (finely diced)
1
red chile pepper (finely chopped)
1 clove
garlic (finely diced)
2 tablespoons
1 ½ cups
cup
2.333 cups
12
fairly small tomatoes
2 stalks
parsley (roughly chopped)
2 tablespoons
freshly grated Parmesan cheese
How healthy are the main ingredients?
shallotgarlicolive oilLong grain ricetomatoparsley

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6, and oil a baking tin.
2.
Fry the shallot, chilli and garlic in 1 tbsp hot oil for 1-2 minutes until translucent. Stir in the rice and deglaze with the wine. Add the stock, cover and cook for around 15 minutes until the rice still has a firm texture.
3.
Slice the top off each tomato and scoop out the middle. Place the tomatoes in the tin.
4.
Stir the parsley and parmesan through the rice. Season to taste with salt and ground black pepper and spoon into the tomatoes. Place the lids on top if desired, sprinkle with salt and ground black pepper, drizzle with the remaining oil and bake in the oven for around 15 minutes.