Try this Baked Stuffed Tomatoes recipe, or contribute your own.
Suggest a better descriptionsubmitted by: Joanna230@aol.com Cut a 1/2-inch sice from the top of each tomato, discard tops. Scoop out pulp and throw away the seeds. Coarsely chop pulp (should have about 1 cup), and set aside. In a medium skillet cook garlic in margarine for 30 seconds. Stir in the tomato pulp, green pepper, and basil. Cook for 2 minutes or until green-pepper is crisp-tender. Stir in croutons and parsley. Spoon mixture into the tomatoes. Arrange stuffed tomatoes in a 9-inch pie plate. Bake, uncovered, in a 3500 oven for 10 to 15 minutes or until heated through. Makes 4 servings Recipe Archive - 29 July 96 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (533g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 230 | ||
Calories from Fat: 73 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 238.9mg | 8 % | |
Potassium 1227.8mg | 32 % | |
Total Carbohydrate 36g | 11 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 28.7g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 230
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