Baked Stuffed Vegetables
Baked Stuffed Vegetables - Colorful vegetable varieties with tasty interior.
Healthy, because
Even smarter
Nutritional values
These vegetables contain a host of beneficial substances, particularly vitamins, minerals, antioxidants, and fiber. The dish is full of nutrients, but it stays low in calories and fat, making it the perfect side dish for any on a diet.
You can also serve this as a vegetarian main course, just make sure to serve it with a carbohydrate like rice, potatoes, or bread for more satiation.
(Percentage of daily recommendation)
| Calorie | 155 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 195 mg | (205 %) | ||
| Potassium | 1,067 mg | (27 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 3 Zucchini
- 3 Eggplant
- 2 yellow Bell pepper
- 1 Red Bell pepper
- 4 Tomatoes
- 1 onion
- 1 garlic clove
- 2 stalks Basil
- 2 Tbsps olive oil
- salt
- peppers
Preparation steps
Rinse and peel the vegetables. Take 2 of the zucchinis and eggplants and cut off the ends. Cut in half and scoop out the center. Also, halve the yellow bell peppers crosswise and remove the seeds and ribs. Cut 2 tomatoes in half and scoop out the center.
Finely dice the remaining vegetables. Peel the onion and garlic and chop finely. Rinse the basil, shake dry, pluck and chop leaves.
Brush the bottom of a baking dish with 1 teaspoon of oil and set the hollowed vegetables in the dish.
Heat 1 tablespoon of oil in a frying pan and fry the onion and garlic until soft. Add the remaining vegetables to the pan (except the diced tomatoes), season with salt and pepper and suaté briefly.
Mix the tomatoes and basil with the sautéed vegetables and spoon the mixture into the hollowed-out peppers, eggplant, zucchini and tomatoes.
Drizzle with the remaining oil and bake in a preheated oven at 180°C (approximately 350ºF) for about 20 minutes.
Remove from the oven and serve immediately.
