CAL P/SERVE
193
kJ P/SERVE
806
FAT P/SERVE
6.1g
SODIUM P/SERVE
118g
This Stuffed Tomatoes recipe is very tasty as well as being very easy to prepare.
Ingredients
- 4 large tomatoes
- 1/2 cup corn
- 1 cup cooked brown rice
- 1 clove garlic
- 2 tablespoons freshly grated parmesan cheese
- 1/2 cup ricotta
- 20 basil leaves chopped
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
- 1/2 capsicum diced
- Salt & pepper
Method
- Preheat oven 200C (400F).
- Slice your tomatoes approx 1 cm from the top with a bread knife. Scoop out the inside with a spoon, making sure you don’t cut into the shell of the tomato. Lay upside on a plate lined with paper towel so the excess liquid drains out.
- In a large bowl mix all of the above ingredients. Spoon into the tomatoes, pressing gently.
- Line a baking tray with baking paper, spray a little cooking oil and place the tomatoes and tops in oven.
- Cook for 20 minutes, take out the tops and set aside. Turn down heat to 180C and continue cooking the tomatoes for another 20-25 minutes.
- Take out and serve as entree or as a lunch with option of your favourite tomato sauce or side salad.
Nutrition Table
Servings: 4
Serving size:214g
Average Serve | Average 100g | |
---|---|---|
Energy | 806 kJ | 376 kJ |
193 Cal | 90 Cal | |
Protein | 8.2 g | 3.8 g |
Fat, total | 6.1 g | 2.8 g |
- Saturated | 2.8 g | 1.3 g |
Carbohydrate | 23.7 g | 11.1 g |
- Sugars | 4.0 g | 1.9 g |
Sodium | 118 mg | 55 mg |