Recipes from Italy · by Silvana Nava
Roman Rice-stuffed Tomatoes Recipe
NUTRITION · PER SERVING120M COOK
CAL 10%·PRO 4%
CARBS 26G50% OF CAL
0G FIBER0G ADDED1G INTRINSIC24G OTHER1G TOTAL SUGAR
FAT 11G48% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hollowed tomatoes stuffed with seasoned rice, fresh mint, and basil, then baked until tender. A classic Roman summer dish that's light, aromatic, and naturally vegetarian.
mainitalian🌀 blenderdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 6 tomatoes (- large such as Tomato on-the-vine kind)
- 180 g rice (- 6 oz of arborio or carnaroli rice (~1 ½ tablespoons per tomato))
- 2 cloves garlic
- 10 basil (leaves)
- 4-5 mint (leaves)
- 2 teaspoons salt
- 5 tablespoons olive oil (extra virgin)
At a glance
PER SERVING · TIME 120M
CAL 10%·PRO 4%
CARBS 26G50% OF CAL
0G FIBER0G ADDED1G INTRINSIC24G OTHER1G TOTAL SUGAR
FAT 11G48% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 15m
- Cook
- 45m
- Sodium
- 777mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 81mg
- Calcium
- 7mg
- Iron
- 0.15mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 75M
- SODIUM
- 777MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.