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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the tomatoes then turn each one stem side down, and with a sharp knife cut the end to make an opening, leaving a"cap" on the tomatoes. | 2. With a small spoon, scoop the pulp out of the tomatoes into a bowl. | 3. Place the tomato shells in a baking dish. | 4. Sprinkle the inside of the shells with salt and sugar. | 5. Heat the oil in a skillet and add the onions. | 6. Cook over low heat until the onions are soft then add the garlic and parsley, and blend. | 7. Add the meat, the wine and water. | 8. Cover and simmer for 5 minutes. | 9. Add the rice and tomato pulp and stir. | 10. Cover the skillet and simmer for 7 minutes, then add salt, pepper, mint and nutmeg. | 11. Remove from heat, and fill the tomatoes up two thirds of the way with the stuffing and liquid. | 12. Cover with the tomato caps and brush each one with oil. | 13. Bake at 350°F for 60 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	12		ripe	502.32	111.384	26.208000000000002	4.368
lamb	1/2	lb	ground	605.556	0.0	38.2838	48.9661
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
sugar			granulated	-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
white wine	2	fluid		-	-	-	-
grain white rice	6	tablespoons		-	-	-	-
water	2	fluid		-	-	-	-
mint	2	sprigs		-	-	-	-
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.