Directions
Prep Time
15 minutes
Cook Time
35 minutes
Ready in
50 minutes
- Preheat oven to 400°F. In a small bowl combine parsley, breadcrumbs, garlic and red pepper flakes; set aside.
- Cut tomatoes in half lengthwise; remove seeds and juice. Using a spoon, fill with breadcrumb mixture. Place stuffed tomatoes in a shallow baking dish. Drizzle with oil and season with salt and pepper. Cover with foil.
- Bake 30 minutes. Remove from oven; uncover and top with Parmesan. Bake 1 or 2 minutes more or until lightly browned.
Nutritional Information
Serving Size
1
Per Serving
Calories 257, Calories Fat 157, Total Fat 17g, Saturated Fat 3g, Cholesterol 5mg, Sodium 824mg, Carbohydrate 19g, Protein 6g
Serving Size | 1 |
Calories | 257 |
Calories Fat | 157 |
Calories (fat) extra | 61 |
Total Fat | 17g |
Total Fat (extra) | 26 |
Saturated Fat | 3g |
Saturated Fat (extra) | 15 |
Cholesterol | 5mg |
Cholesterol (extra) | 2 |
Sodium | 824mg |
Sodium (extra) | 34 |
Potassium | 317mg |
Carbohydrate | 19g |
Carbohydrate (extra) | 7 |
Fiber | 2g |
Fiber (extra) | 8 |
Sugars | 4g |
Protein | 6g |
Omega3 | 0g |
Vitamin A | 1912IU |
Vitamin A (extra) | 40 |
Vitamin C | 28mg |
Vitamin C (extra) | 50 |
Iron | 1mg |
Iron (extra) | 10 |