Directions:
- Cut a thin slice from top of each tomato. Leaving a 1/2-in.- thick shell, scoop out pulp and discard. Invert tomatoes onto paper towels to drain.
- Meanwhile, in a large skillet, melt 4 tablespoons of butter over medium-high heat. Saute the carrot, radishes, green onions, cucumber, peas, parsley, oregano, garlic and salt until the vegetables are tender.
- Stuff tomatoes and place in a greased shallow baking dish. In a small skillet, melt remaining butter; stir in the Parmesan cheese, bread crumbs and sugar. Sprinkle over tomatoes. Bake, uncovered, at 400° for 20 minutes or until crumbs are lightly browned. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.91 Kcal (937 kJ) | ||
| Calories from fat | 161.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.89g | 28% | |
|---|---|---|---|
| Cholesterol | 47.29mg | 16% | |
| Sodium | 392.69mg | 16% | |
| Potassium | 476.06mg | 10% | |
| Total Carbs | 13.24g | 4% | |
| Sugars | 6.97g | 28% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 4.09g | 8% | |
| Vitamin C | 26.3mg | 44% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.7mg | 4% | |
| Calcium | 66.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 93.72 Kcal (392 kJ) | ||
| Calories from fat | 67.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.49g | 28% | |
|---|---|---|---|
| Cholesterol | 19.79mg | 16% | |
| Sodium | 164.36mg | 16% | |
| Potassium | 199.26mg | 10% | |
| Total Carbs | 5.54g | 4% | |
| Sugars | 2.92g | 28% | |
| Dietary Fiber | 1.45g | 14% | |
| Protein | 1.71g | 8% | |
| Vitamin C | 11mg | 44% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 0.3mg | 4% | |
| Calcium | 27.7mg | 7% | |
* 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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