Spinach-Stuffed Tomatoes
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
987
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 987 cal. | (47 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 89 g | (77 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 513 μg | (855 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 400 μg | (133 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 40.1 μg | (89 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 182 mg | (192 %) | ||
| Potassium | 2,409 mg | (60 %) | ||
| Calcium | 275 mg | (28 %) | ||
| Magnesium | 207 mg | (69 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 36.4 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 4 Beefsteak tomato
- 250 grams Spinach
- 1 onion
- 2 garlic cloves
- 1 Tbsp butter
- 150 grams smoked Bacon
- 125 grams Mozzarella
- 3 Tbsps Pine nuts
- salt
- peppers
Preparation steps
1.
Rinse tomatoes, cut off the lid and scrape out pulp with a teaspoon. Rinse the spinach and remove stems. While still wet, add spinach to a pot and cook until wilted. Peel and finely chop the onion and garlic. Heat the butter in the pot and add the onion and garlic to cook until translucent. Stir in the spinach. Season with salt and pepper to taste.
2.
Dice the bacon and stir into the spinach. Finely dice the mozzarella. Toast the pine nuts in a dry frying pan until golden. Divide the spinach mixture between the hollowed tomatoes. Top with the cheese cubes, pine nuts and the tomato lids. Place the tomatoes in an ovenproof dish and bake in a 175°C (approximately 350°F) oven for 10-15 minutes.
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