Baked Dill-Stuffed Tomatoes Recipe
Ingredients
| Tomatoes | 6 Medium | |
| Salt | To Taste | |
| Dry bread crumbs | 1 1⁄2 Cup (24 tbs) (coarse) | |
| Dill seed | 1⁄2 Teaspoon | |
| Onion | 1 Tablespoon, finley chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Butter | 1⁄4 Cup (4 tbs), melted | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 142 Calories from Fat 75
% Daily Value*
Total Fat 9 g13.2%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol 20.2 mg6.7%
Sodium 166.3 mg6.9%
Total Carbohydrates 14 g4.8%
Dietary Fiber 2.3 g9%
Sugars 4.1 g
Protein 3 g6%
Vitamin A 29.4% Vitamin C 32%
Calcium 4.8% Iron 6.5%
*Based on a 2000 Calorie diet
Directions
Sprinkle insides with salt and pepper; invert to drain.
Combine remaining ingredients with tomato pulp; stuff tomatoes.
Place in shallow baking dish.
Bake at 350 degrees for 15 minutes or until heated through.
Chef
