Sprout Stuffed Tomatoes Recipe
Ingredients
| Tomatoes | 4 Medium | |
| Mung bean sprouts | 1 1⁄2 Cup (24 tbs) (fresh) | |
| Green onion | 2 Tablespoon, chopped | |
| Butter/Margarine | 1 Tablespoon | |
| Soft whole wheat bread crumbs | 1⁄3 Cup (5.33 tbs) | |
| Parmesan cheese | 1 Tablespoon, grated | |
| Butter/Margarine | 2 Teaspoon, melted |
Nutrition Facts
Serving size: Complete recipe
Calories 446 Calories from Fat 234
% Daily Value*
Total Fat 27 g41.1%
Saturated Fat 15.8 g78.8%
Trans Fat 0 g
Cholesterol 64 mg21.3%
Sodium 398.2 mg16.6%
Total Carbohydrates 42 g13.9%
Dietary Fiber 10.8 g43%
Sugars 21.6 g
Protein 18 g35.4%
Vitamin A 120.3% Vitamin C 161.3%
Calcium 27.1% Iron 19.2%
*Based on a 2000 Calorie diet
Directions
Drain tomatoes.
Chop enough centers to make 1/3 cup.
Cook sprouts and green onion in 1 tablespoon butter or margarine 3 to 5 minutes or till tender.
Remove from heat; stir in chopped tomato and 1/8 teaspoon salt.
Sprinkle insides of tomatoes lightly with salt.
Fill tomatoes with sprout mixture, Combine crumbs, cheese, and the 2 teaspoons melted butter or margarine.
Sprinkle atop tomatoes.
Place tomatoes in an 8x8x2-inch baking pan.
Bake in a 375° oven for 20 to 25 minutes or till hot.
Chef
