Tomatoes with Rice Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 80.9 μg | (135 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 230 μg | (77 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 26.2 μg | (58 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 143 mg | (151 %) | ||
| Potassium | 1,952 mg | (49 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 8 Beefsteak tomato
- 150 grams Long grain rice
- 1 Tbsp Tomato paste
- 2 garlic cloves
- 1 bunch parsley
- 8 Tbsps olive oil
- 1 pinch cinnamon
- 2 Tbsps breadcrumbs
- salt
- peppers
- 400 grams waxy potatoes
- 3 Tbsps olive oil
Preparation steps
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.
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.
