Tomatoes Stuffed with Rice
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 27.3 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 851 mg | (21 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 8 Tomatoes
- 125 grams Long grain rice
- 1 bunch scallions
- 3 Tbsps vegetable oil
- 2 garlic cloves
- 150 grams Zucchini
- 1 Tbsp parsley
- 400 grams pureed Tomatoes (canned)
- salt
- peppers
Preparation steps
Rinse and pat dry tomatoes, cut off lids and scrape out pulp with a spoon. Cook rice in salted water according to package instructions, drain. Rinse and dry scallions, cut into rings. Rinse and trim zucchini, dice into small cubes.
Heat oil in a pan and saute scallions and zucchini for 2 minutes. Peel garlic and squeeze into the pan. Add rice to vegetables. Season with salt and pepper and add parsley. Season tomatoes inside with salt and pepper, stuff with rice mixture and arrange in a baking pan. Add tomato puree to the pan and bake tomatoes, covered, in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Remove from the oven and serve.
