Directions:
- Pre-heat oven to 425 degrees.
- Cut tops from tomatoes and remove seeds.
- Stuff tomatoes with ricotta, sprinkled with oregano.
- Sprinkle tomatoes with parmesan.
- Top tomatoes with provolone.
- Pour ounce or so dry white wine into 10-inch oven-proof baking and serving dish.
- Arrange the tomatoes in dish and bake about 15-minutes or until cheese is melted and browned.
- Serve Hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.78 Kcal (623 kJ) | ||
| Calories from fat | 92.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.29g | 16% | |
|---|---|---|---|
| Cholesterol | 29.36mg | 10% | |
| Sodium | 299.65mg | 12% | |
| Potassium | 208.99mg | 4% | |
| Total Carbs | 3.82g | 1% | |
| Sugars | 2.19g | 9% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 10.56g | 21% | |
| Vitamin C | 8.7mg | 14% | |
| Iron | 0.4mg | 2% | |
| Calcium | 281.5mg | 28% | |
| Amount Per 100 g | |||
| Calories | 135.84 Kcal (569 kJ) | ||
| Calories from fat | 84.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.4g | 16% | |
|---|---|---|---|
| Cholesterol | 26.81mg | 10% | |
| Sodium | 273.6mg | 12% | |
| Potassium | 190.82mg | 4% | |
| Total Carbs | 3.48g | 1% | |
| Sugars | 2g | 9% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 9.65g | 21% | |
| Vitamin C | 7.9mg | 14% | |
| Iron | 0.4mg | 2% | |
| Calcium | 257.1mg | 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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