Rice and Caper-stuffed Tomatoes
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
257
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 257 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 537 mg | (13 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Heat the oven to 200C (180C fan) 400F, gas 6.
2.
Cut off the tomato tops to form lids. Scoop out the seeds and discard. Scoop out the flesh and chop.
3.
Heat 1 tbsp oil in a pan. Stir in the onion, garlic and chopped basil and fry. Add the dried tomatoes and the tomato flesh, bring to a boil and simmer until the liquid has evaporated.
4.
Add the rice, olives and capers. Season with salt and pepper and take off the heat.
5.
Oil an oven-proof dish. Set the hollowed-out tomatoes in the dish. Fill the tomatoes and place the lids on. Bake for approx. 25 minutes.
6.
Garnish with the remaining basil and drizzle with olive oil before serving.
