Stuffed Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 47 μg | (78 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 151 mg | (159 %) | ||
| Potassium | 1,029 mg | (26 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 4 Beefsteak tomato
- 50 grams Long grain rice
- 30 grams Rice
- 200 milliliters Vegetable broth
- 1 carrot
- ½ Bell pepper
- 1 Bell pepper
- 1 garlic clove
- 1 onion
- 15 grams butter
- ½ bunch parsley
- 150 grams Mozzarella
- 2 Tbsps olive oil
- salt
- peppers
Preparation steps
Rinse the tomatoes and cut off a lid. Scoop out the insides with a spoon. Cut the flesh into cubes and season with salt and pepper.
For the filling, cook the rice with the vegetable stock in a covered pot for about 20 minutes. Rinse and cut the carrots and peppers into small cubes. Peel the garlic and the onion and chop finely. Melt the butter in a saucepan and saute the onion and garlic briefly. Add the peppers, carrots, and tomatoes. Rinse the parsley and shake dry. Finely chop the leaves. From the mozzarella balls, cut four thin slices. Dice the remaining mozzarella. Mix the rice, the mozzarella, parsley, and vegetables. Fill each tomato with the rice mixture. Cover each half of the tomato with a slice of mozzarella and the lid of the tomato. Sprinkle with olive oil and place in a greased baking dish.
Bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes.
