Tomatoes Stuffed with Sunflower Seeds
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Tomatoes stuffed with Sunflower Seeds - Aromatic tomatoes with delicious stuffing!
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
216
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 190 mg | (200 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 13 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large Beefsteak tomato
- ½ bunch Arugula (40 grams)
- 8 Sage
- 1 yellow Bell pepper
- 1 Red Bell pepper
- 1 pc Parmesan (50 grams)
- 1 Tbsp Sour cream (20 grams)
- 100 grams Cream cheese (0.2% fat)
- 2 Tbsps Sunflower seed (30 grams)
- salt
- peppers
- 1 Tbsp olive oil
Preparation steps
1.
Rinse tomatoes, cut off lids and scoop out seeds.
2.
Rinse arugula and sage and shake dry. Set 4 sage leaves aside, chop the rest of sage and arugula finely.
3.
Rinse bell peppers, halve and remove seeds and ribs, chop finely.
4.
Grate Parmesan and combine with sour cream and cream cheese, mix until smooth. Add arugula, chopped sage, sunflower seeds and peppers. Season with salt and pepper.
5.
Butter small baking dish. Stuff tomatoes with cream cheese mixture and place in the baking dish. Bake in preheated oven at 180°C (gas mark 160°C; gas mark 2-3) (approximatly 350°F) for about 20 minutes.
6.
Garnish with sage leaves and serve.
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