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Vegetables & Beans Stuffed Tomatoes Recipe
|Loose pack frozen vegetables||2 Cup (32 tbs) (Zucchini, Carrots, Cauliflower, Lima Beans, And Italian Beans)|
|Grated romano cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 532 Calories from Fat 79
% Daily Value*
Total Fat 9 g14%
Saturated Fat 5.3 g26.4%
Trans Fat 0 g
Cholesterol 31.2 mg
Sodium 798.2 mg33.3%
Total Carbohydrates 80 g26.8%
Dietary Fiber 16.8 g67.2%
Sugars 34.9 g
Protein 25 g49.5%
Vitamin A 193.3% Vitamin C 131.3%
Calcium 47.7% Iron 8.7%
*Based on a 2000 Calorie diet
Spoon out pulp, leaving a 1/8 inch thick shell.
Reserve tomato pulp; discard seeds.
Chop tomato pulp.
Set shells and pulp aside.
In a small saucepan cook frozen vegetables according to package directions.
Stir in chopped tomato pulp.
Spoon one eighth of the vegetable mixture into each tomato shell.
Place tomatoes in a 10x6x2 inch baking dish.
Sprinkle with grated cheese and pepper.
Bake in a 350° oven for 15 to 20 minutes or till heated through.