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Spinach-and-Ricotta-Stuffed Tomatoes with Piquillo Peppers
FOOD AND WINE19Ingredients
110Minutes
570Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 slices sourdough bread (cut into 1/4-inch cubes)
- 9 Tbsp. extra-virgin olive oil (plus more for drizzling)
- 4 medium tomatoes (firm-ripe, top 1/2 inch cut off and reserved)
- kosher salt
- pepper
- 1/2 onion (medium, halved and thinly sliced)
- 1/2 cup rosé
- 8 oz. baby spinach
- 4 oz. ricotta cheese (fresh)
- 3 piquillo peppers (drained and diced)
- 1.5 oz. parmigiano (freshly grated, Reggiano cheese)
- 1/4 cup basil (chopped)
- 1/4 cup chopped parsley
- 1 garlic clove (minced)
- 1/4 tsp. thyme (minced)
- 1/4 tsp. rosemary (minced)
- 7 pitted kalamata olives (quartered lengthwise)
- 1 pinch Piment d'Espelette
- baby arugula (for garnish, optional)
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium820mg34% |
| Potassium900mg26% |
| Protein17g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A150% |
| Vitamin C70% |
| Calcium35% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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