Directions:
- Wash the tomatoes then turn each stem side down, and with a sharp knife cut the end to make an opening, leaving a cap on the tomatoes.
- With a small spoon, scoop the pulp into a bowl.
- Place the tomato shells in a baking dish Sprinkle the inside of the shells with salt and sugar.
- Heat the oil in a skillet and add the onions.
- Cook over low heat until soft then add the garlic and parsley, and blend.
- Add the meat, the wine and water.
- Cover and simmer for 5 minutes.
- Add the rice and tomato pulp and stir.
- Cover the skillet and simmer for 7 minutes, then add salt, pepper, mint and nutmeg.
- Remove from heat, and fill the tomatoes up two thirds of the way with the stuffing and liquid.
- Cover with the tomato caps and brush with oil.
- Bake in a preheated oven (350°F) for 60 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.74 Kcal (874 kJ) | ||
| Calories from fat | 141.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.74g | 24% | |
|---|---|---|---|
| Cholesterol | 27.59mg | 9% | |
| Sodium | 31.49mg | 1% | |
| Potassium | 429.5mg | 9% | |
| Total Carbs | 7.4g | 2% | |
| Sugars | 4.6g | 18% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 7.99g | 16% | |
| Vitamin C | 22.3mg | 37% | |
| Iron | 0.9mg | 5% | |
| Calcium | 29.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 99.24 Kcal (415 kJ) | ||
| Calories from fat | 67.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.48g | 24% | |
|---|---|---|---|
| Cholesterol | 13.12mg | 9% | |
| Sodium | 14.97mg | 1% | |
| Potassium | 204.2mg | 9% | |
| Total Carbs | 3.52g | 2% | |
| Sugars | 2.19g | 18% | |
| Dietary Fiber | 0.81g | 7% | |
| Protein | 3.8g | 16% | |
| Vitamin C | 10.6mg | 37% | |
| Iron | 0.4mg | 5% | |
| Calcium | 14.2mg | 3% | |
* 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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