Beef and Basil Stuffed Tomatoes
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
309
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 beefsteak Tomatoes
- 2 Tbsps olive oil (plus extra for drizzling)
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 16 ozs ground Beef
- 2 tsps tomato puree
- 2 Tbsps vegan Pesto
- Sea salt
- freshly ground Black pepper
- ⅜ cup vegetable stock
- To garnish
- Basil
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Cut the tops off the tomatoes and scoop out the flesh. Place half the flesh in a sieve to drain excess liquid. Discard the rest.
3.
Heat the olive oil in a frying pan and gently cook the onion until beginning to soften. Add the garlic and cook for 2 minutes, stirring.
4.
Add the beef and stir to break it up. Add the tomato puree, pesto and tomato flesh. Cook gently for about 15 minutes until the mixture is fairly dry. Season to taste with salt and black pepper.
5.
Drain off any excess fat.
6.
Put the tomatoes in a baking dish and spoon the mixture into each. Replace the tops and drizzle with a little olive oil. Pour in the stock.
7.
Cover and cook for about 25-35 minutes until tender and piping hot. Serve immediately garnished with basil.
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