Directions:
- Wash the tomatoes then turn each one 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 out of the tomatoes 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 the onions are 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 each one with oil.
- Bake at 350°F for 60 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.95 Kcal (1055 kJ) | ||
| Calories from fat | 141.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.74g | 24% | |
|---|---|---|---|
| Cholesterol | 27.59mg | 9% | |
| Sodium | 43.49mg | 2% | |
| Potassium | 998.31mg | 21% | |
| Total Carbs | 17g | 6% | |
| Sugars | 11.8g | 47% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 10.39g | 21% | |
| Vitamin C | 55.9mg | 93% | |
| Iron | 0.9mg | 5% | |
| Calcium | 53.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 55.95 Kcal (234 kJ) | ||
| Calories from fat | 31.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 24% | |
|---|---|---|---|
| Cholesterol | 6.13mg | 9% | |
| Sodium | 9.66mg | 2% | |
| Potassium | 221.68mg | 21% | |
| Total Carbs | 3.78g | 6% | |
| Sugars | 2.62g | 47% | |
| Dietary Fiber | 0.91g | 16% | |
| Protein | 2.31g | 21% | |
| Vitamin C | 12.4mg | 93% | |
| Iron | 0.2mg | 5% | |
| Calcium | 12mg | 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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