AppetizersNovember 05, 2013
Calories
297
Sodium
808mg
33% DV
Fat
21g
33% DV
Protein
16g
32% DV
Carbs
11g
3% DV
Fiber
2g
9% DV
Stuffed Tomato Recipe
13
4
4 firm ripe tomatoes; 1 cup of 18% cream; 1/2 cup grated provolone cheese (or mozzarella); 1 tbsp. grated parmesan cheese; 2 cups vegetables (green peas, sweet corn, sliced zucchini, diced peppers, cauliflower, broccoli, etc.); 1 clove garlic, chopped; 1 tbsp. butter; salt and freshly ground black pepper to taste; chives or fresh thyme for decoration.
Dip the 4 large tomatoes in boiling water and after 30-35 seconds transfer them in iced water to cool down and stop the cooking. Peel the tomatoes and remove the seeds, leaving the tomato cup-shaped. Heat the butter in a medium frying pan and sauté the vegetables with the garlic until soft. Add the cream and reduce the sauce slightly. Thicken with the grated cheese and season to taste. Place the tomato cups in appetizer plates and pour the creamy vegetable filling over them. Garnish the stuffed tomato with chives and chopped parsley, or fresh thyme. Optional: Serve with some freshly grated Parmesan cheese on top.
Nutritions
Calories
297
Sodium
808mg
33% DV
Fat
21g
33% DV
Protein
16g
32% DV
Carbs
11g
3% DV
Fiber
2g
9% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat12g61%
Polysaturated Fat2g15%
Monosaturated Fat6g42%
Cholesterol60mg20%
Sodium808mg33%
Potassium127mg3%
Protein16g32%
% DAILY VALUE*
Total Carbohydrate
Fiber2g9%
Sugar1g2%
Vitamin A2090IU41%
Vitamin B61mg78%
Vitamin C2mg4%
Calcium374mg37%
Iron0.8900000000000001mg4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.