Tomates farcies (stuffed tomatoes)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Tomates farcies (stuffed tomatoes) calories by ingredient
Introduction
A traditional French dish, perfect for those who need to put dinner in the oven and leave it be until it is ready!Works well with peppers, courgettes (zucchinis), aubergines (eggplants) instead of tomatoes...and a good way to use up leftover meat instead of mince (if doing so, then reduce cooking time to only 20 min!) A traditional French dish, perfect for those who need to put dinner in the oven and leave it be until it is ready!
Works well with peppers, courgettes (zucchinis), aubergines (eggplants) instead of tomatoes...and a good way to use up leftover meat instead of mince (if doing so, then reduce cooking time to only 20 min!)
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
Directions
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.
Member Ratings For This Recipe
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CECTARR
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1CRAZYDOG
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ANGELGAL01