Stuffed Baked Tomatoes

1. Simmer the water, onion, red pepper, jalapeno& green onions until just tender.

2. Scoop out the tomatoe pulp.

3. Mix the tomatoe pulp, chopped, cooked rice, parsley, soy, basil& cayenne.

4. Combine rice mixture and veggies.

5. Stuff the tomatoes and sprinkle with the cheese.

6. Place in lightly oiled pyrex dish.

7. Bake at 375f for 20-25 minutes or until heated through and the cheese is nicely browned.

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Nutrient	Quantity
Total fats	7.3514 g
Protein	26.9375 g
Carbohydrates	173.2167 g
Energy	838.4748 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1364 g
Water	982.2962 g
Aspartic acid	2.5645 g
Calcium, Ca	275.8708 mg
Lutein + zeaxanthin	3676.9691 g
Fiber, total dietary	20.754 g
Fatty acids, total saturated 22:0	0.001 g
Carotene, beta	6255.3655 g
Niacin	16.4869 mg
Vitamin A, RAE	562.6721 g
Arginine	1.2898 g
Riboflavin	0.4336 mg
Tocopherol, beta	0.0929 mg
Fatty acids, total polyunsaturated 15:0	0.0007 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0131 g
Fatty acids, total saturated 20:1	0.0076 g
Glutamic acid	6.2471 g
Sodium, Na	1076.8611 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0381 g
Total lipid (fat)	7.3514 g
Manganese, Mn	7.733 mg
Fructose	12.1916 g
Proline	0.8667 g
Fatty acids, total saturated 16:0	1.1405 g
Fatty acids, total saturated 8:0	0.0056 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0223 g
Sucrose	0.8648 g
Choline, total	73.5393 mg
Sugars, total	30.1592 g
Serine	0.9651 g
Fatty acids, total saturated 10:0	0.0171 g
Fatty acids, total saturated 18:0	0.2266 g
Vitamin B-6	2.3747 mg
Selenium, Se	5.4553 g
Ash	11.1074 g
Fatty acids, total saturated 18:1 undifferentiated	2.0654 g
Pantothenic acid	3.6772 mg
Phenylalanine	0.9585 g
Copper, Cu	1.0103 mg
Betaine	5.5966 mg
Thiamin	1.1163 mg
Retinol	3.9 g
Methionine	0.3505 g
Iron, Fe	8.9555 mg
Carbohydrate, by difference	173.2167 g
Phosphorus, P	892.6036 mg
Folate, total	234.3787 g
Tocopherol, gamma	1.0544 mg
Fatty acids, total saturated 4:0	0.0166 g
Lycopene	18988.74 g
Alanine	1.0534 g
Cholesterol	2 mg
Valine	0.9906 g
Fatty acids, total saturated 18:2 undifferentiated	2.3952 g
Glycine	0.8724 g
Carotene, alpha	779.9175 g
Glucose (dextrose)	11.5982 g
Fatty acids, total saturated 14:0	0.0762 g
Zinc, Zn	6.3279 mg
Isoleucine	0.7654 g
Tocopherol, delta	0.0011 mg
Fatty acids, total saturated 12:0	0.0201 g
Fatty acids, total polyunsaturated	2.532 g
Fatty acids, total saturated 14:1	0.0007 g
Leucine	1.3803 g
Tocotrienol, alpha	0.1081 mg
Vitamin A, IU	11133.3137 IU
Folate, DFE	234.3787 g
Tryptophan	0.2503 g
Vitamin C, total ascorbic acid	273.3635 mg
Phytosterols	65.2534 mg
Fatty acids, total polyunsaturated 16:1 c	0.001 g
Galactose	0.0072 g
Fatty acids, total polyunsaturated 18:1 c	0.0092 g
Fatty acids, total saturated 20:0	0.0011 g
Fatty acids, total saturated 6:0	0.0096 g
Tyrosine	0.6398 g
Vitamin B-12	0.11 g
Vitamin K (phylloquinone)	629.8122 g
Fatty acids, total saturated	1.5602 g
Histidine	0.4835 g
Fatty acids, total monounsaturated	2.1135 g
Threonine	0.7731 g
Folate, food	234.3787 g
Fatty acids, total polyunsaturated 17:0	0.0005 g
Fatty acids, total polyunsaturated 24:0	0.0007 g
Cryptoxanthin, beta	50.065 g
Vitamin E (alpha-tocopherol)	6.2279 mg
Magnesium, Mg	324.3533 mg
Lysine	0.8516 g
Potassium, K	2954.2083 mg
Cystine	0.2609 g
Fluoride, F	17.854 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Brown rice	1 cup	573.54	120.8384	4.3924
Onion	0.5 cup	32	7.472	0.08
Parmesan cheese	2 tablespoons	37	4	0.5
Tomato	6	132.84	28.7082	1.476
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
Parsley	0.5 cup	10.8	1.899	0.237
Water	3 tablespoons	0	0	0
Green Onion	0.5 cup	9.585	2.0377	0.1668
Basil	1 tablespoon	0.6095	0.0702	0.017
red pepper	0.5 cup	30	6.6075	0.33
jalapeno pepper	2	3.2625	0.7312	0.0416
cayenne	1 pinch	0.3578	0.0637	0.0194