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Stuffed Tomatoes In 'Papillote

Western.Chefs's picture
  Minced beef 200 Gram
  Ham slice 1
  Parmesan cheese 50 Gram
  Crustless bread 50 Gram
  Tomatoes 6 (Good Quality)
  Egg 1
  Potatoes 2 , parboiled
  Shallot 1
  Garlic 1 Clove (5 gm)
  Herb de provence 1 Tablespoon (Provencal Herbs)
  Fresh herbs 3 Tablespoon
  Olive oil 50 Milliliter (5 Centiliter)
  Salt To Taste
  Pepper To Taste

Cut the heads off the tomatoes and keep them as they will be used as covers.
Remove the seeds and tomato flesh.
Chop the ham, bread, shallot and garlic.
Pan-fry the shallot with olive oil.
Add garlic and minced beef.
Stir-fry until the meat turns brown.
Remove from heat and add salt, pepper, herbs, ham, Parmesan cheese, bread and egg.
Mix well.
Fill the tomatoes with this mixture and cover them with the tomato heads.
Skin and slice the par-boiled potatoes.
Prepare 6 pieces of tin foil for the 'papillote'.
Put one slice of potato in the middle of the foil, with one tomato on top.
Close the papillote and cook in the oven at a temperature of 180°C for about 40 minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1819 Calories from Fat 899

% Daily Value*

Total Fat 101 g155.5%

Saturated Fat 28.9 g144.5%

Trans Fat 1.5 g

Cholesterol 387.7 mg129.2%

Sodium 2129.5 mg88.7%

Total Carbohydrates 149 g49.5%

Dietary Fiber 20.5 g81.8%

Sugars 24.8 g

Protein 91 g181.7%

Vitamin A 176.1% Vitamin C 312.5%

Calcium 84.5% Iron 75.1%

*Based on a 2000 Calorie diet

Stuffed Tomatoes In 'Papillote Recipe