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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425 degrees. Remove top third of each tomato. Scoop out some flesh and chop it, along with the top third. Salt inside of tomatoes and turn them upside down as you procede. | 2. Cook yellow pepper in a tablespoon of oil with half the garlic, until soft. Break spaghetti into little bits and cook in salted boiling water just until tender. Drain and rinse in cold water. | 3. Mix together the chopped tomato, cooked pepper, spaghetti and all other ingredients except mozzarella. Stuff tomatoes, first with cheese, then with tomato mixture. Put in a lightly oiled baking dish and bake for about 15 minutes, or until hot. Serve hot or warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	4			131.04	28.3192	6.4064	1.456
salt black pepper			ground	-	-	-	-
yellow pepper	1		minced	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
spaghetti	1/4			2.1971	0.4897	0.0454	0.0404
nicoise olive	3	tablespoons	pitted chopped	-	-	-	-
caper	1	tablespoon	rinsed	1.9780000000000002	0.4205	0.203	0.07400000000000001
basil leaf	12		chopped	-	-	-	-
marjoram leaf	2 -3			-	-	-	-
mozzarella cheese	1/2	lb	chopped	734.8205	61.733999999999995	30.7536	40.5285

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