Directions:
- For dressing, combine white wine or apple juice, lemon peel, lemon juice,olive oil, fresh or dried dillweed, parsley, garlic, pepper, and salt.
- For filling, toss together rice, garbanzo beans, sweet pepper, cucumber, raisins, carrot, green onion, and olives in a large bowl.
- Add dressing and toss until evenly coated.
- Cove and refrigerate up to 4 hours.
- Core each tomato.
- Make six lengthwise cuts from top of each tomato almost to but not through the bottom, creating six wedges.
- Gently fan out wedges; place tomato on each serving plate.
- Spoon about 3/4 cup filling into each tomato.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.42 Kcal (521 kJ) | ||
| Calories from fat | 26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Sodium | 155.53mg | 6% | |
| Potassium | 473.6mg | 10% | |
| Total Carbs | 21.78g | 7% | |
| Sugars | 8.23g | 33% | |
| Dietary Fiber | 3.04g | 12% | |
| Protein | 3.34g | 7% | |
| Vitamin C | 30.3mg | 50% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 46.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 55.73 Kcal (233 kJ) | ||
| Calories from fat | 11.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.29g | 4% | |
|---|---|---|---|
| Sodium | 69.67mg | 6% | |
| Potassium | 212.14mg | 10% | |
| Total Carbs | 9.76g | 7% | |
| Sugars | 3.68g | 33% | |
| Dietary Fiber | 1.36g | 12% | |
| Protein | 1.49g | 7% | |
| Vitamin C | 13.6mg | 50% | |
| Iron | 0.3mg | 3% | |
| Calcium | 20.7mg | 5% | |
* 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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