Tomatoes Stuffed with Rice
Healthy, because
Even smarter
Nutritional values
The unsaturated fatty acids from olive oil have a positive effect on cholesterol levels and blood pressure and thus keep the blood vessels healthy. The tomatoes stuffed with rice also score points with sight-enhancing vitamin A and the secondary plant substance lycopene, which protects the body's cells from damage by free radicals.
If possible, you can use a wholemeal basmati rice for these rice-filled tomatoes; this adds even more digestive fibre to the dish. Other types of rice are also suitable for the stuffed tomatoes.
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 322 mg | (8 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 Tbsps olive oil
- 150 grams Basmati rice
- salt
- 6 large Tomatoes
- white peppers (freshly ground)
Preparation steps
Heat olive oil in a saucepan and saute rice for a few minutes, stirring. Add water so that it covers rice about finger-width higher. Bring to a boil, season with salt and simmer, covered, for about 15 minutes on low heat. Remove from heat and let stand for 5 minutes.
Rinse tomatoes. Cut off lids of 4 tomatoes and scoop out pulp. Remove stalks from remaining tomatoes and blanch in boiling water for about 30 seconds. Drain and rinse in cold water, peel and chop. Puree in a blender and season with salt and pepper.
Place tomato shells into a baking dish and stuff with rice. Top with tomato puree and replace tomato lids. Bake in preheated oven at 180°C (approximately 350°F) for about 15 minutes. Remove from oven and serve.
