Stuffed Tomato Bake
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
247
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 299 mg | (7 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Wash the tomatoes and cut the tops off and keep them to one side. Scoop out the tomato insides with a spoon taking care not to make the sides too thin. Discard the flesh and seeds. Season with some salt.
2.
In a pan, bring the stock to a gentle boil and integrate the milk and butter, then gradually mix in the polenta until its combined. Bring briefly to the boil, then remove from the heat and leave to stand for 15 minutes until all the liquid is absorbed.
3.
Preheat the oven to 180°C (160° fan) | 350F | gas 4.
4.
Mix in the parmesan, pine nuts and nutmeg into the polenta and season with some salt and pepper. Whilst still warm, fill the tomatoes with the polenta. Replace the tomato tops.
5.
Place the tomatoes in a lightly greased oven proof dish. Cook in the middle of the oven for 15 minutes. Remove from the oven and serve.
6.
Serve as a main dish with a salad and a yoghurt dressing or as a side dish with a hearty meats such as lamb.
