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    You are in: Home / Recipes / Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes Recipe
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    Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    10 mins

    17 mins

    smiles4u's Note:

    This is from one of Rachael Ray's books. Haven't tried it yet but it sounds yummy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450.
    2. 2
      cut a very thin slice off both ends of each of the tomatoes to create 4 flat bottoms. Then cut each tomato in half.
    3. 3
      Use a melon ball scoop to remove the seeds and guts from the wide fleshy side of each tomato cup, creating just enough room to hold the filling.
    4. 4
      Season the inside of the tomato cavities with salt and pepper.
    5. 5
      In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions and parmigiano-reggiano cheese. Season with salt and pepper.
    6. 6
      Add the egg yolk and mix thoroughly.
    7. 7
      Divide the filling among the 4 tomato cups, pushing it into the cavity with a rubber spatula or spoon.
    8. 8
      Drizzle olive oil into a baking dish. Arrange the stuffed tomatoes in the dish and bake for 15 to 17 minutes until lightly brown and cooked through.

    Ratings & Reviews:

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    Nutritional Facts for Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes

    Serving Size: 1 (150 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 165.6
     
    Calories from Fat 99
    59%
    Total Fat 11.0 g
    16%
    Saturated Fat 6.6 g
    33%
    Cholesterol 83.3 mg
    27%
    Sodium 173.7 mg
    7%
    Total Carbohydrate 6.4 g
    2%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.1 g
    8%
    Protein 11.0 g
    22%

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