Stuffed Tomatoes

Preparation:  15 min. Cooking: 0 min. Total: 15 min.
Recipe photo
  • 4 large tomatoes
  • 1 Oz Edam cheese , diced
  • 1/4 Lb small curd cottage cheese
  • 1/2 Oz walnuts , chopped
  • 1 spring onions , finely chopped
  • 1 tsp parsley , chopped
  • salt and pepper
  • lettuce leaves , to garnish
  • watercress , to garnish
  • cucumbers , sliced, to garnish
Cut the top from each tomato and scoop out the inside. Chop the pulp and place in a bowl. Add the Edam and cottage cheese, walnuts, spring onion and parsley. Mix well and season with salt and pepper to taste. Pile the mixture into the tomato shells and replace the lids. Arrange the lettuce leaves on a serving plate and place the tomatoes in the centre. Garnish with watercress and cucumber slices.
Calories
110 Cal
Fat
5.7 g
Carbs
8.6 g
Protein
7.8 g
Fiber
2.5 g
Sugar
5.1 g
Cholesterol
11 mg
Sodium
190 mg


Nutrients

Fiber     2.5 g
Fat     5.7 g
Sugar     5.1 g
Carbs     8.6 g
Protein     7.8 g
Calories     110 Cal

Fats

Fat, Poly     1.5 g
Fat, Mono     1.5 g
Fat, Sat     2.2 g
Fat, Trans     0 g
Fat, Percent     47 %

Vitamins

Vitamin, K     28 mcg     23 %
Vitamin, A     1700 IU     56 %
Vitamin, B12     0.3 mcg     12 %
Niacin     1.2 mg     7.3 %
Riboflavin     0.1 mg     8.9 %
Vitamin, C     24 mg     27 %
Vitamin, D     2.6 IU     0.4 %
Vitamin, B6     0.2 mg     12 %
Vitamin, E     1.1 mg     7.3 %
Panto, Acid     0.3 mg     6.1 %
Choline     20 mg     3.6 %
Thiamin     0.1 mg     6.7 %

Minerals

Calcium     92 mcg     9.2 %
Phosphorus     140 mg     20 %
Magnesium     32 mg     7.5 %
Copper     0.2 mcg     19 %
Fluoride     13 mcg     330 %
Zinc     0.8 mg     7.4 %
Cholesterol     11 mg     0.3 %
Sodium     190 mg     13 %
Selenium     4.2 mcg     7.6 %
Manganese     0.4 mg     5.1 %
Potassium     500 mg     11 %
Iron     0.8 mg     9.3 %