Slow Cooker Stuffed Tomatoes

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Slow Cooker Stuffed Tomatoes
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
464
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie464 kcal(22 %)
Protein10.42 g(11 %)
Fat28.62 g(25 %)
Carbohydrates44 g(29 %)
Sugar added0 g(0 %)
Roughage4.89 g(16 %)
Vitamin A135.3 mg(16,913 %)
Vitamin D0 μg(0 %)
Vitamin E1.05 mg(9 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.13 mg(12 %)
Niacin5.18 mg(43 %)
Vitamin B₆0.39 mg(28 %)
Folate40.24 μg(13 %)
Pantothenic acid0.69 mg(12 %)
Biotin7.39 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C44.48 mg(47 %)
Potassium525.18 mg(13 %)
Calcium72.7 mg(7 %)
Magnesium70.47 mg(23 %)
Iron1.35 mg(9 %)
Iodine1.05 μg(1 %)
Zinc1.23 mg(15 %)
Saturated fatty acids7.18 g
Cholesterol20 mg

Ingredients

for
4
Ingredients
4 beefsteak tomatoes
¼ cup olive oil
1 onion (finely chopped)
2 cloves garlic (minced)
1 red pepper (finely diced)
2 teaspoons tomato puree
1 teaspoon paprika
½ teaspoon dried oregano
2 ½ cups cooked Long grain rice
flat-leaf parsley (finely chopped)
1 cup Goat cheese (crumbled)
2 tablespoons extra virgin olive oil
salt
freshly ground Black pepper
How healthy are the main ingredients?
Long grain riceGoat cheeseolive oilolive oilgarlicoregano

Preparation steps

1.
Remove the tops from the tomatoes and cored out the flesh and seeds. Reserve the tops.
2.
Heat the oil in a casserole dish set over a medium heat until hot. Add the onion, garlic, pepper, and a little salt, sweating for 5 minutes until softened.
3.
Stir in the tomato puree, paprika, and dried oregano. Cook for 1 minute and then stir in the rice, cooking for 3 minutes.
4.
Season the rice with salt and pepper. Spoon into the tomatoes and top with goats' cheese and their tops.
5.
Position them in a slow cooker, side by side. Cover the slow cooker with a lid and cook on a high setting for 2 hours until the tomatoes are tender.
6.
Serve with a drizzle of extra-virgin olive oil.