Photo: Mockup Graphics
Stuffed baby vegetables
13 ingredients
45 min
Serves 6
openrecipes
Serve them hot, warm or cold, as a starter or as a main course
Estimated Nutrition (whole recipe, rough)
425
Calories
8g
Protein
15g
Fat
68g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Pudding | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 baby red peppers
- 6 baby aubergines
- 3 fat courgettes
- about 300ml hot vegetable stock
- 400g pudding rice
- 1 red pepper , seeded and finely chopped
- 1 medium onion , finely chopped
- very large handful fresh mint leaves, coarsely chopped
- 1 tsp dried mint
- 400g can chopped tomatoes
- 1 large lemon , finely grated zest and juice
- 1 heaped tbsp hot pepper paste (Sera brand from Turkish grocers) or Gourmet Garden chilli paste
- 5 tbsp olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes