Tomatoes Stuffed with Sunflower Seeds

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Tomatoes Stuffed with Sunflower Seeds

Tomatoes stuffed with Sunflower Seeds - Aromatic tomatoes with delicious stuffing!

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Health Score:
Health Score
9,9 / 10
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)
Calorie216 kcal(10 %)
Protein13 g(13 %)
Fat10 g(9 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.1 μg(1 %)
Vitamin E8.2 mg(68 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.8 mg(57 %)
Folate156 μg(52 %)
Pantothenic acid1.3 mg(22 %)
Biotin19.5 μg(43 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C190 mg(200 %)
Potassium977 mg(24 %)
Calcium230 mg(23 %)
Magnesium80 mg(27 %)
Iron2 mg(13 %)
Iodine16 μg(8 %)
Zinc1.8 mg(23 %)
Saturated fatty acids4.1 g
Uric acid44 mg
Cholesterol13 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
½ bunch
Arugula (40 grams)
8
1
1
1 piece
Parmesan cheese (50 grams)
1 tablespoon
Sour cream (20 grams)
100 grams
2 tablespoons
Sunflower seeds (30 grams)
1 tablespoon

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.