Filled Herby Tomatoes
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(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 274 kcal | (13 %) | ||
| Protein | 7.86 g | (8 %) | ||
| Fat | 9.65 g | (8 %) | ||
| Carbohydrates | 38.54 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.92 g | (20 %) |
more nutritional values
| Vitamin A | 334.32 mg | (41,790 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 2.21 mg | (18 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 5.48 mg | (46 %) | ||
| Vitamin B₆ | 0.45 mg | (32 %) | ||
| Folate | 66.92 μg | (22 %) | ||
| Pantothenic acid | 0.67 mg | (11 %) | ||
| Biotin | 15.36 μg | (34 %) | ||
| Vitamin B₁₂ | 0.05 μg | (2 %) | ||
| Vitamin C | 78.93 mg | (83 %) | ||
| Potassium | 1,011.79 mg | (25 %) | ||
| Calcium | 98.69 mg | (10 %) | ||
| Magnesium | 78.06 mg | (26 %) | ||
| Iron | 1.73 mg | (12 %) | ||
| Zinc | 1.37 mg | (17 %) | ||
| Saturated fatty acids | 1.96 g | |||
| Cholesterol | 3.02 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot (finely diced)
- 1 red chile pepper (finely chopped)
- 1 clove garlic (finely diced)
- 2 tablespoons olive oil
- 1 ½ cups Long grain rice
- ⅜ cup dry white wine
- 2.333 cups vegetable stock
- 12 fairly small tomatoes
- 2 stalks parsley (roughly chopped)
- 2 tablespoons freshly grated Parmesan
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.
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