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Tomatoes Stuffed With Bean Sprouts

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  Tomatoes 4 Medium
  Bean sprouts 1 1⁄2 Cup (24 tbs) (Cup Equals Teacup)
  Chopped spring onions 2 Tablespoon
  Finely chopped green chilies 1⁄2 Teaspoon
  Shredded cabbage 1 Cup (16 tbs) (Cup Equals Teacup)
  Oil 2 Teaspoon
  Salt To Taste

1. Cut the tops of the tomatoes. Scoop out the centres and chop them. Drain the shells.
2. Heat the oil, add the sprouts and spring onions and cook for 2 to 3 minutes. Add the chopped tomato (from centres), green chilli, cabbage and salt and cook for 1 minute.
3. Fill the tomato shells with this mixture.
4. Bake in a hot oven at 200° C for 10 minutes.

Recipe Summary

Cook Time: 
15 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 252 Calories from Fat 100

% Daily Value*

Total Fat 11 g17.5%

Saturated Fat 1.5 g7.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 439.1 mg18.3%

Total Carbohydrates 35 g11.7%

Dietary Fiber 11.3 g45.1%

Sugars 22.4 g

Protein 11 g21.1%

Vitamin A 90.6% Vitamin C 200.7%

Calcium 12% Iron 19.7%

*Based on a 2000 Calorie diet

Tomatoes Stuffed With Bean Sprouts Recipe