Directions:
- Slice off top of each tomato; scoop out pulp, leaving shells intact. Chop pulp, and set aside. Invert shells on paper towels to drain.
- Sauté pulp and onion in lard in a heavy skillet until tender. Remove from heat; stir in parsley, salt, and pepper. Spoon evenly into tomato shells; sprinkle with breadcrumbs.
- Place stuffed tomatoes in a 10- x 6- x 2-inch baking dish. Bake at 350° for 30 minutes or until thoroughly heated. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 50.68 Kcal (212 kJ) | ||
| Calories from fat | 15.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 3% | |
|---|---|---|---|
| Cholesterol | 1.52mg | 1% | |
| Sodium | 596.78mg | 25% | |
| Potassium | 407.75mg | 9% | |
| Total Carbs | 7.8g | 3% | |
| Sugars | 4.64g | 19% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 1.91g | 4% | |
| Vitamin C | 38.6mg | 64% | |
| Iron | 0.9mg | 5% | |
| Calcium | 39.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 31.41 Kcal (132 kJ) | ||
| Calories from fat | 9.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.09g | 3% | |
|---|---|---|---|
| Cholesterol | 0.94mg | 1% | |
| Sodium | 369.78mg | 25% | |
| Potassium | 252.66mg | 9% | |
| Total Carbs | 4.84g | 3% | |
| Sugars | 2.88g | 19% | |
| Dietary Fiber | 1.33g | 9% | |
| Protein | 1.18g | 4% | |
| Vitamin C | 23.9mg | 64% | |
| Iron | 0.6mg | 5% | |
| Calcium | 24.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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