Tomatoes Stuffed with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 163 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 168.7 μg | (281 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 705 mg | (18 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 5 g |
Preparation steps
Rinse tomatoes and cut off lids from each tomato. Scrape out pulp. Cut tomato lids (without stems) and pulp into small cubes. Rinse beans and drain well. Peel shallot and garlic, chop finely. Rinse spinach and blanch in boiling salted water for a few seconds. Drain and rinse in cold water, drain again and chop finely.
Heat 1 tablespoon of oil in a pan and saute shallot and garlic until translucent. Add beans, spinach and diced tomatoes and saute briefly. Remove from heat. Add half of cheese and season with salt and pepper. Stuff tomatoes with the mixture and arrange in a lined with parchment paper baking pan. Sprinkle with remaining Parmesan and drizzle with remaining olive oil. Bake in preheated oven at 200°C (approximately 400°F) for about 15-20 minutes. Remove from the oven and serve.
If desired, serve placed into ramekins.
