Directions:
- Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out and reserve pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Chop reserved pulp.
- In a large skillet, cook beef until no longer pink; drain. Add the rice, parsley, basil, salt, pepper and tomato pulp; heat through. Remove from the heat; stir in cheeses.
- Spoon into tomato shells. Place in a greased shallow baking dish. Bake, uncovered, at 350° for 35 minutes or until heated through. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.37 Kcal (1354 kJ) | ||
| Calories from fat | 160.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.89g | 28% | |
|---|---|---|---|
| Cholesterol | 71.58mg | 24% | |
| Sodium | 614.27mg | 26% | |
| Potassium | 703.98mg | 15% | |
| Total Carbs | 16.41g | 5% | |
| Sugars | 5.75g | 23% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 25.53g | 51% | |
| Vitamin C | 27.2mg | 45% | |
| Iron | 1.8mg | 10% | |
| Calcium | 278.7mg | 28% | |
| Amount Per 100 g | |||
| Calories | 101.03 Kcal (423 kJ) | ||
| Calories from fat | 50.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.59g | 28% | |
|---|---|---|---|
| Cholesterol | 22.36mg | 24% | |
| Sodium | 191.91mg | 26% | |
| Potassium | 219.94mg | 15% | |
| Total Carbs | 5.13g | 5% | |
| Sugars | 1.8g | 23% | |
| Dietary Fiber | 0.83g | 11% | |
| Protein | 7.98g | 51% | |
| Vitamin C | 8.5mg | 45% | |
| Iron | 0.6mg | 10% | |
| Calcium | 87.1mg | 28% | |
* 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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