Tomatoes with Rice Stuffing

0
Average: 0 (0 votes)
(0 votes)
Tomatoes with Rice Stuffing
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
2 h. 40 min.
Preparation
Calories:
533
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie533 kcal(25 %)
Protein7.98 g(8 %)
Fat39.88 g(34 %)
Carbohydrates46.16 g(31 %)
Sugar added0 g(0 %)
Roughage7.87 g(26 %)
Vitamin A393.76 mg(49,220 %)
Vitamin D0 μg(0 %)
Vitamin E2.3 mg(19 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.15 mg(14 %)
Niacin5.48 mg(46 %)
Vitamin B₆0.51 mg(36 %)
Folate93.57 μg(31 %)
Pantothenic acid0.54 mg(9 %)
Biotin15.02 μg(33 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C82.78 mg(87 %)
Potassium1,492.81 mg(37 %)
Calcium81.68 mg(8 %)
Magnesium79.78 mg(27 %)
Iron2.9 mg(19 %)
Zinc1.3 mg(16 %)
Saturated fatty acids5.37 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
8 Beefsteak tomato
150 grams Long grain rice
1 tablespoon Tomato paste
2 garlic cloves
1 bunch parsley
8 tablespoons olive oil
1 pinch cinnamon
2 tablespoons breadcrumbs
salt
peppers
400 grams waxy potatoes
3 tablespoons olive oil

Preparation steps

1.

Rinse tomatoes, cut off lids and scrape the insides with the spoon. Strain pulp through a sieve and mix with tomato paste. Peel garlic and chop finely. Rinse parsley and chop finely. Cook rice in lukewarm water for 15 minutes. Mix drained rice with garlic, parsley, 6 tablespoons of olive oil, season with salt and pepper. Sprinkle tomatoes inside with about cinnamon and arrange in an ovenproof dish. Stuff up to three-quarters with rice mixture, add up to 2 tablespoons of tomato puree to each tomato. Replace lids and drizzle with remaining olive oil, sprinkle with breadcrumbs. Puree the rest of tomato mixture with the same amount of water, season with salt and pepper and pour over tomatoes. Bake in preheated oven at 165°C (approximately 325°F) for about 2 hours. Add more water to the pan as needed.  

2.

Rinse and peel potatoes, pat dry and slice. Heat olive oil in a pan and cook potatoes for about 15 minutes or until browned and crispy on both sides, season with salt and pepper. Serve stuffed tomatoes with potatoes.