Provençale Stuffing

1. Heat skillet with oil to medium heat and saute onion and garlic for about 2 minutes. Stir in tomato, herbs and seasonings. Saute for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and Parmesan cheese.

2. Stuff item to be stuffed and top with more Parmesan cheese and bake for 15 to 30 minutes depending on the size and quantity of the stuffed vegetable.

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Nutrient	Quantity
Total fats	15.1092 g
Protein	11.9682 g
Carbohydrates	29.7992 g
Energy	289.6815 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1403 g
Water	288.7237 g
Aspartic acid	0.4526 g
Calcium, Ca	235.0392 mg
Lutein + zeaxanthin	635.5222 g
Fiber, total dietary	4.6973 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	1205.1532 g
Niacin	1.2583 mg
Vitamin A, RAE	113.9102 g
Arginine	0.1931 g
Riboflavin	0.1325 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.0572 g
Glutamic acid	1.1507 g
Sodium, Na	264.3437 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1948 g
Total lipid (fat)	15.1092 g
Manganese, Mn	0.4662 mg
Fructose	1.5497 g
Proline	0.0864 g
Fatty acids, total saturated 16:0	1.8771 g
Fatty acids, total saturated 8:0	0.0123 g
Sucrose	1.1881 g
Choline, total	27.5749 mg
Sugars, total	12.7577 g
Serine	0.1004 g
Fatty acids, total saturated 10:0	0.0257 g
Fatty acids, total saturated 18:0	0.4087 g
Vitamin B-6	0.3286 mg
Selenium, Se	10.031 g
Ash	2.9095 g
Fatty acids, total saturated 18:1 undifferentiated	9.9745 g
Pantothenic acid	1.1122 mg
Phenylalanine	0.1051 g
Copper, Cu	0.2499 mg
Betaine	0.1918 mg
Thiamin	0.1844 mg
Retinol	7.8 g
Methionine	0.0258 g
Iron, Fe	3.166 mg
Carbohydrate, by difference	29.7992 g
Phosphorus, P	234.4398 mg
Folate, total	60.459 g
Tocopherol, gamma	0.2029 mg
Fatty acids, total saturated 4:0	0.0324 g
Lycopene	0.115 g
Alanine	0.1114 g
Cholesterol	4 mg
Valine	0.1069 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.5153 g
Glycine	0.1031 g
Carotene, alpha	142.029 g
Glucose (dextrose)	2.3658 g
Fatty acids, total saturated 14:0	0.1065 g
Zinc, Zn	1.0758 mg
Isoleucine	0.0881 g
Fatty acids, total saturated 12:0	0.029 g
Fatty acids, total polyunsaturated	1.6564 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.1418 g
Tocotrienol, alpha	0.0529 mg
Vitamin A, IU	2154.6689 IU
Folate, DFE	60.459 g
Tryptophan	0.0399 g
Vitamin C, total ascorbic acid	66.3422 mg
Phytosterols	48.839 mg
Galactose	0.0057 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.0193 g
Tyrosine	0.067 g
Vitamin B-12	0.22 g
Vitamin K (phylloquinone)	191.1384 g
Fatty acids, total saturated	2.6143 g
Histidine	0.0572 g
Fatty acids, total monounsaturated	10.2439 g
Threonine	0.0964 g
Folate, food	60.459 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	0.9565 g
Vitamin E (alpha-tocopherol)	2.7521 mg
Magnesium, Mg	46.9839 mg
Lysine	0.1489 g
Potassium, K	739.4064 mg
Cystine	0.0365 g
Fluoride, F	1.5166 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Onion	0.75 cup	48	11.208	0.12
Parmesan cheese	0.25 cup	74	8	1
Tomato	1	41.86	9.282	0.364
Parsley	2.5 tablespoons	3.42	0.6013	0.075
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	2	0	0	0
Basil	2 teaspoons	0.4063	0.0468	0.0113
thyme	1.5 1/2	1.212	0.2934	0.0202
breadcrumb	0.75 cup	0	0	0