Tomatoes with Rice Stuffing
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
299
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 327 mg | (8 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Red chili pepper
- 1 shallot
- 2 garlic cloves
- 2 Tbsps olive oil
- 200 grams Long grain rice
- 100 milliliters dry white wine
- 250 milliliters Vegetable broth
- 4 large Tomatoes
- 2 sprigs parsley
- 60 grams black Olives (pitted)
- 2 Tbsps freshly grated Parmesan
- salt
- freshly ground peppers
Preparation steps
1.
Rinse chile pepper, trim and chop. Peel shallot and garlic and finely chop.
2.
Sauté shallot, chile pepper and garlic in 1 tablespoon oil until translucent, 1-2 minutes. Rinse the rice, drain, stir into the shallot mixture and pour in the wine. Add broth, cover and cook until al dente, about 15 minutes.
3.
Rinse tomatoes, slice tops off each and scoop out flesh. Place the tomatoes in a baking dish lined with parchment paper.
4.
Preheat the oven to 200°C (approximately 400°F).
5.
Rinse the parsley, shake dry and chop coarsely. Chop the olives finely and mix with the parsley, Parmesan and rice. Season with salt and pepper and place filling in the tomatoes. Replace lids and drizzle with the remaining oil. Bake in the oven for about 15 minutes.
