Filled Vine Tomatoes
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
286
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 357 mg | (9 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 cup white short grain rice
- 4 firm, very large Tomatoes
- 2 Tbsps olive oil (plus extra for drizzling)
- salt
- freshly ground Black pepper
- 1 clove garlic cloves (finely chopped)
- ¼ cup grated Parmesan
Preparation steps
1.
Cook the rice in a pan of boiling salted water for about 10 minutes, until just cooked through. Drain. Rinse the rice under cold running water. Set aside.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a baking dish.
3.
Cut a 1cm|1/2" thick slice off the top of each tomato; reserve the tomato tops. Scoop out the pulp into a bowl. Reserve 60ml|1/4 cup of the tomato pulp.
4.
Put the hollowed tomatoes in the baking dish.
5.
Mix together the rice, tomato pulp, garlic, Parmesan, oil, and salt and pepper, to taste.
6.
Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle any remaining stuffing on the bottom of the dish. Drizzle with olive oil and place the tomato tops on top. Bake for about 20 minutes, untill piping hot.
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