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|Mushrooms||1 Cup (16 tbs), chopped|
|Zucchini||1 Cup (16 tbs), grated|
|Green onions||1⁄4 Cup (4 tbs), finely chopped|
|Celery seed||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Onion powder||1⁄4 Teaspoon|
|Cooked brown rice||1 Cup (16 tbs)|
|Cooked wheat berries||1⁄4 Cup (4 tbs)|
|Walnuts||1⁄4 Cup (4 tbs)|
Calories 192 Calories from Fat 70
% Daily Value*
Total Fat 8 g12.7%
Saturated Fat 2.5 g12.4%
Trans Fat 0 g
Cholesterol 8.1 mg
Sodium 13.1 mg0.5%
Total Carbohydrates 27 g8.9%
Dietary Fiber 4.9 g19.7%
Sugars 4.6 g
Protein 6 g11.6%
Vitamin A 27.2% Vitamin C 39.8%
Calcium 4.6% Iron 9.1%
*Based on a 2000 Calorie diet
1 Cut tops off the tomatoes.
2 Remove the pulp, and leave about 1/4- to 1/2-irich shell.
3 Drain on paper towels throughly by turning over.
4 In a skillet, heat butter.
5 Add mushrooms, zucchini, and green onions to the skillet and saute.
6 Add the spices and simmer.
7 Add rice, wheatberries, and walnuts. Toss.
8 Stuff the mixture in the tomatoe shells.
9 Place in a 350 degrees farenheit oven for 15 to 20 minutes.
10 Serve as a side dish.