RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5480
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| Recipe Name: |
Stuffed Cherry Tomatoes - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
20.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.59
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons oil, olive
1 to taste salt and pepper
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Directions:
Cut a thin slice from the tops of the tomatoes and remove the pulp with a sharp knife or grapefruit spoon, reserving pulp. Sprinkle with salt, turn upside down and drain for 20 minutes. Heat oil in a medium skillet and sauté onion, garlic, and celery until soft. Add diced mushrooms, parsley, basil, chili powder, and reserved tomato pulp, stirring well. Add bread crumbs, orange juice, salt, pepper, stirring to mix. Cover pan and allow to sit for 10 minutes.
Place tomatoes cut side up in a greased baking dish and fill with vegetable mixture. Sprinkle with parmesan cheese and bake at 375 degrees for 10 minutes, or until the tomatoes are hot, but still hold their shape. |
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| Nutrition per Serving: |
| Calories: |
103 |
Total Carbs: |
9.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
4.2 |
Fat: |
5.8 |
Protein: |
3.74 |
| Fiber: |
1.17 |
Sodium: |
34.41 |
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