Stuffed and Baked Tomatoes
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
422
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 32.1 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 819 mg | (20 %) | ||
| Calcium | 475 mg | (48 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- vegetable oil (for greasing)
- 12 Tomatoes
- 4 ozs Leeks
- 3 ozs cooked ham
- 1 shallot
- 1 garlic clove
- 4 Tbsps frinely chopped Fresh herbs (such as, tarragon, parsley, dill)
- 6 ozs grated Hard cheese (such as, Edam, Gouda, Emmental)
- 3 Tbsps Feta
- 1 egg
- 4 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 2 Tbsps olive oil
Preparation steps
1.
Preheat the oven to 350ºF and grease a baking dish with oil.
2.
Rinse the tomatoes and remove the stems. Cut off the lids and set aside. Scrape out the center with a spoon and place the hollowed tomatoes in the baking dish.
3.
Rinse, trim and chop the leeks. Cut the ham into small cubes. Peel and finely dice the shallot and garlic.
Mix the leeks with the ham, shallots, garlic, herbs and the cheese. Crumble the feta and mix in along with the egg and breadcrumbs. Season with salt and pepper and spoon into the tomatoes.
Replace the lids, drizzle with oil and bake for 20-25 minutes.
Serve hot or chilled.
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