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Stuffed Tomatoes In 'Papillote Recipe
|Minced beef||200 Gram|
|Parmesan cheese||50 Gram|
|Crustless bread||50 Gram|
|Tomatoes||6 (Good Quality)|
|Potatoes||2 , parboiled|
|Garlic||1 Clove (5 gm)|
|Herb de provence||1 Tablespoon (Provencal Herbs)|
|Fresh herbs||3 Tablespoon|
|Olive oil||50 Milliliter (5 Centiliter)|
Serving size: Complete recipe
Calories 1819 Calories from Fat 899
% Daily Value*
Total Fat 101 g155.5%
Saturated Fat 28.9 g144.5%
Trans Fat 1.5 g
Cholesterol 387.7 mg
Sodium 2129.5 mg88.7%
Total Carbohydrates 149 g49.5%
Dietary Fiber 20.5 g81.8%
Sugars 24.8 g
Protein 91 g181.7%
Vitamin A 176.1% Vitamin C 312.5%
Calcium 84.5% Iron 75.1%
*Based on a 2000 Calorie diet
Remove the seeds and tomato flesh.
Chop the ham, bread, shallot and garlic.
Pan-fry the shallot with olive oil.
Add garlic and minced beef.
Stir-fry until the meat turns brown.
Remove from heat and add salt, pepper, herbs, ham, Parmesan cheese, bread and egg.
Fill the tomatoes with this mixture and cover them with the tomato heads.
Skin and slice the par-boiled potatoes.
Prepare 6 pieces of tin foil for the 'papillote'.
Put one slice of potato in the middle of the foil, with one tomato on top.
Close the papillote and cook in the oven at a temperature of 180°C for about 40 minutes