Ingredientes para Baked Stuffed Tomatoes Topped With Mashed Potato
- 6 firm ripe tomatoes
- 2 lbs white potatoes
- 1/4 cup butter
- Low Fat Mayonnaise
- 1/4 cup low fat milk
- Salt and pepper to taste
- 90% Lean Ground Beef
- Carrot
- 1 cup chopped white onion
- 2 garlic cloves
- Salt to taste
- Ground pepper to taste
- Balsamic Vinegar
- Dried Oregano
- Dried Basil
- Red Pepper Flakes
- Pecorino Romano Cheese
- Scallion
- Fresh Basil
- 1 cup chopped bell pepper
- 1 cup chopped zucchini
- 1 tbsp olive oil
- 1 cup cooked quinoa or rice
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
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Como fazer Baked Stuffed Tomatoes Topped With Mashed Potato
- Preheat oven to 375°F (190°C).
- Cut the tops off the tomatoes and scoop out the seeds and pulp, leaving about 1/4 inch of flesh.
- Season the tomato cavities generously with salt and pepper.
- Drizzle the inside of the tomatoes with olive oil.
- In a pan, sauté the onions, peppers, and zucchini until softened. Add garlic and cook for another minute.
- In a bowl, combine the cooked quinoa/rice, sautéed vegetables, Parmesan cheese, and fresh herbs.
- Stuff the prepared tomatoes with the mixture.
- Place the stuffed tomatoes in a baking dish.
- Boil the potatoes until tender. Drain well.
- Mash the potatoes with butter, milk/cream, salt, and pepper until smooth and creamy.
- Spoon the mashed potatoes over the stuffed tomatoes.
- Bake for 35-45 minutes, or until the tomatoes are tender and the topping is lightly browned.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
29g
Fat
39g
Carbs
9g
