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Mexican Stuffed Tomatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.8279
Energy (kCal)185.5366
Carbohydrates (g)40.3732
Total fats (g)1.9512
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollow out the tomatoes with a spoon. Season tomatoes with salt and pepper. Seed and chop remaining tomato. | 2. In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil in a slow stream. Toss mixture to combine and season to taste with salt and pepper. Fill the empty tomatoes and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red tomato 5 ripe 163.8 35.399 8.008 1.82
    salt pepper - - - -
    pimento 1 jar diced - - - -
    red onion 1/4 chopped 16.0 3.736 0.44 0.04
    zucchini 1/2 1.68 0.2488 0.2168 0.032
    jalapeno pepper 1 seeded chopped 1.6312 0.3656 0.0512 0.0208
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    breadcrumb 2 tablespoons - - - -
    extra virgin olive oil 2 tablespoons - - - -

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



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