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Spinach Stuffed Tomatoes |
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Recipe Category: |
Vegetarian Dishes |
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Photo: Spinach Stuffed Tomatoes
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Published : 2013 - 08 - 16 |
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Nutritional Information:
Per portion
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Calories:
106.86cal
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Protein: 6.52g
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Fat: 3.46g
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Cholesterol:
2.31mg
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Fiber: 5.35g
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Vitamin A:
1060.69RE
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Vitamin C: 33.98mg
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Vitamin E: 0.93mg
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Thiamine: 0.22mg
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Riboflavin: 0.35mg
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Niacin: 1.53mg
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Vitamin B6: 0.35mg
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Folate: 179.52mcg
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Sodium: 182.50mg
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Calcium: 206.12mg
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Magnesium:
117.75mg
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Potassium:
809.62mg
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Iron: 4.94mg
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Zinc: 1.11mg
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Instructions :
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Cut off top fourth of each tomato;
reserve for other uses. With small spoon, scoop out pulp to make
hollow shells. Chop pulp; let drain in a colander.
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Heat oil in a 10-to 12-inch frying pan
over medium-high heat. Add onion; cook, stirring, until soft (about
7 minutes).
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Coarsely chop spinach and stir in with
drained tomato pulp; cook, stirring, until spinach is wilted (about
3 minutes). Stir in bread crumbs, 2 tablespoons of the cheese, and
nutmeg.
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Fill tomatoes with spinach mixture and
arrange in an ungreased baking pan. Sprinkle evenly with remaining 2
tablespoons cheese. Broil 4 inches below heat until cheese is
lightly browned (about 3 minutes).
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Serves |
6 |
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Ingredients :
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Tomato raw: 6 medium
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Olive oil: 3/4 Tablespoon
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Onion: 3/4 medium
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Spinach fresh: 3-3/4 cups
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Bread crumbs: 3/8 cup
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Parmesan grated: 3/16 cup
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Nutmeg: 3/16 teaspoon
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Source |
- Women Fitness
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