Nut-filled Tomatoes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
181
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 181 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 35.6 μg | (59 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 810 mg | (20 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 0.333 cup olive oil
- 4 beef-steak Tomatoes tops removed (and reserved) and insides scooped out
- 2 Plum tomato (seeded and finely diced)
- 1 yellow Bell pepper (seeded and finely diced)
- 1 red pepper (seeded and finely diced)
- 0.333 cup Pine nuts
- 1 small Zucchini (seeded and finely diced)
- 1 ¼ cups Chestnut mushroom (finely diced)
- salt
- peppers
- fresh marjoram (to garnish)
Preparation steps
1.
Preheat the oven to 190°C (170° fan) | 375F | gas 5.
2.
Slice off the very bottoms of the tomatoes with a sharp knife so that they can stand upright.
3.
Combine the diced tomato, peppers, courgette, mushrooms and pine nuts in a large mixing bowl. Add 50 ml of the olive oil and some seasoning. Stir well and spoon into the empty beef tomatoes.
4.
Arrange them on lined baking trays with the reserved tops to one side. Drizzle with the rest of the olive oil then bake for 20-25 minutes until the vegetables are soft.
5.
Remove from the oven and arrange on serving trays. Garnish with sprigs of marjoram before serving.
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