Slow Cooker Stuffed Tomatoes
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
616
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 616 cal. | (29 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 419 mg | (10 %) | ||
| Calcium | 436 mg | (44 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 beefsteak Tomatoes
- ¼ cup olive oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 1 red pepper (finely diced)
- 2 tsps tomato puree
- 1 tsp paprika
- ½ tsp dried oregano
- 2 ½ cups cooked Long grain rice
- flat-leaf parsley (finely chopped)
- 1 cup Goat cheese (crumbled)
- 2 Tbsps extra virgin olive oil
- salt
- freshly ground Black pepper
How healthy are the main ingredients?
Long grain riceGoat cheeseolive oilolive oilgarlic cloveoreganoPreparation 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.
