Tasty Stuffed Tomatoes
Rating: 
(15 ratings made)
| Heart-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Sodium Recipe | X |
|---|
This recipe contains:
Sodium:
No more than 200 mg
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| High-Calcium Recipe | X |
|---|
This recipe contains:
Calcium:
At least 50 mg
|
| Quick and Easy Recipe | X |
|---|
|
This recipe requires 30 minutes or less for complete preparation.
|
Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 20 mins
Yield: 4 x tomatoes
A delicious accompaniment to steak and fish dishes, tasty barbecues too!
Ingredients:
4 large ripe tomatoes
2 slices stale bread, crumbled
1 tsp minced garlic
2 oz grated reduced-fat cheddar cheese
Directions:
Preheat oven to 400ºF.
Scoop pulp from tomatoes. In a large bowl combine tomato pulp, bread, garlic and cheese. With a mixer, combine the tomato mixture until well mixed. Spoon the blended tomato mixture into the tomato shells.
Bake in preheated oven for 20 minutes or until tomatoes are cooked but still holding their shape.
Author:
Sheila Ings, CalorieKing Member
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