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4 Serves
85 Mins
Preheat your oven to 190°C. Slice the tops off the fresh tomatoes and carefully scoop out the pulp using a spoon, reserving the pulp for the filling.
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MalaysianVitamin K
315 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
71 µg / 400 µgCalcium
148 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
147 mg / 420 mgPhosphorus
274 mg / 1,250 mgPotassium
438 mg / 4,700 mgSodium
726 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Finely chop the onion and garlic. In a large frying pan, heat the extra virgin olive oil over medium heat and sauté the onion and garlic until softened.
Add the rice and the reserved tomato pulp to the pan, cooking for a few minutes before seasoning with salt and black pepper.
Stuff each hollowed tomato with the rice mixture, replace the tomato tops, and arrange them in a casserole dish. Drizzle with a little more olive oil.
Bake in the preheated oven until the tomatoes are tender and the rice is fully cooked, approximately 45 to 50 minutes.
22
g157
g28
g
Indian
Colombian