Stuffed Tomatoes
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
258
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 25.2 μg | (42 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 21.3 μg | (47 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,299 mg | (32 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Beefsteak tomato
- 300 grams Tomatoes
- 2 Tbsps Tomato paste
- salt
- freshly ground peppers
- 2 tsps rosemary
- 2 tsps thyme
- ¼ tsp Chili powder
- 1 shallot
- 300 grams Ground meat
- 1 egg
Preparation steps
1.
Rinse beefsteak tomatoes and cut off lids(set them aside), scoop out pulp with a spoon. Strain pulp through a sieve, collecting all juice.
2.
Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel, quarter. Chop coarsely and combine with tomato paste and juice, season with salt, pepper, rosemary, thyme and chili powder.
3.
Peel shallot and chop finely. Season meat with salt and pepper, combine with shallot and an egg. Stuff tomatoes with meat mixture and replace the lids, arrange in a baking pan. Add tomato sauce to the pan and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Remove from the oven and serve.
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