Tomates farcies (stuffed tomatoes)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* Ground Pork, 125 grams * Garlic, 1 clove, chopped finely * Parsley, dried, 1 tbsp * Egg, fresh, 1 large * Bread crumbs, dry, grated, plain, 0.125 cup * Red Ripe Tomatoes, 4 medium whole (2-3/5" dia) * Salt, 1 dash * Pepper, black, 1 dash * Chili powder, 0.5 tsp * Olive Oil, 2 1tsp * Ground beef, extra lean, 125 grams
Preheat the oven to 200C.
Cut the top of the tomatoes and reserve. Empty the tomatoes from their seeds. Place the empty tomatoes in an oven-proof dish (preferably taller than 1 inch)
Mix all the other ingredients and divide into 4. Pack each portion into the tomatoes and replace the hats. Drizzle with oil.
Pour about half an inch of water in the dish and bake for a total of 45minutes, until the meat is cooked.
I like to add some uncooked rice half-way through cooking into the water around the tomatoes (y that time they have made some yummy juices) and top up with boiling water just enough to cover the rice plus a 1/4 of an inch...comes out perfectly separated and ready to serve as side dish.
Serves 4 (some veg and rice go well with it...nutrition given without rice)
Number of Servings: 4
Recipe submitted by SparkPeople user KNITTINGFROG.
Cut the top of the tomatoes and reserve. Empty the tomatoes from their seeds. Place the empty tomatoes in an oven-proof dish (preferably taller than 1 inch)
Mix all the other ingredients and divide into 4. Pack each portion into the tomatoes and replace the hats. Drizzle with oil.
Pour about half an inch of water in the dish and bake for a total of 45minutes, until the meat is cooked.
I like to add some uncooked rice half-way through cooking into the water around the tomatoes (y that time they have made some yummy juices) and top up with boiling water just enough to cover the rice plus a 1/4 of an inch...comes out perfectly separated and ready to serve as side dish.
Serves 4 (some veg and rice go well with it...nutrition given without rice)
Number of Servings: 4
Recipe submitted by SparkPeople user KNITTINGFROG.
Nutritional Info Amount Per Serving
- Calories: 246.7
- Total Fat: 16.0 g
- Cholesterol: 104.1 mg
- Sodium: 138.6 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.7 g
- Protein: 17.1 g
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