Stuffed Tomatoes with Lamb and Feta Cheese
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
330
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 726 mg | (18 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 large, firm Tomatoes
- 1 large onion
- 2 garlic cloves
- thyme
- 1 Tbsp olive oil
- 300 grams Ground lamb
- 100 grams Feta
- 2 Tbsps Pine nuts
- salt
- freshly ground pepper
- 100 grams Crème fraiche
- Basil (for garnish)
Preparation steps
1.
Rinse the tomatoes then cut a lid off of each. Scrape out the pulp, leaving a thin shell, and chop the pulp. Peel the onion and garlic and chop finely. Rinse the thyme, shake dry and pluck the leaves.
2.
Heat the oil in a large frying pan and sauté the onion, garlic and thyme. Add the ground meat and stir until crumbly.
3.
Preheat the oven to 200°C (approximately 400°F). Crumble the cheese and mix into the ground lamb along with the pine nuts and season with salt and pepper. Stuff the tomatoes with the filling, place in a baking dish and bake for about 10 minutes.
4.
Mix the chopped tomato flesh with the crème fraîche, season with salt and pepper and spread around the tomatoes. Bake for another 10 minutes. Serve garnished with basil.
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