Baked Stuffed Vegetables

5
Average: 5 (2 votes)
(2 votes)
Baked Stuffed Vegetables

Baked Stuffed Vegetables - Colorful vegetable varieties with tasty interior.

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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
155
calories
Calories

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. 

1 serving contains
(Percentage of daily recommendation)
Calorie155 cal.(7 %)
Protein7 g(7 %)
Fat6 g(5 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage9.3 g(31 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E4.7 mg(39 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.8 mg(57 %)
Folate165 μg(55 %)
Pantothenic acid1 mg(17 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C195 mg(205 %)
Potassium1,067 mg(27 %)
Calcium72 mg(7 %)
Magnesium75 mg(25 %)
Iron2.6 mg(17 %)
Iodine7 μg(4 %)
Zinc0.8 mg(10 %)
Saturated fatty acids1 g
Uric acid92 mg
Cholesterol0 mg

Ingredients

for
4
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
How healthy are the main ingredients?
olive oilZucchiniEggplantTomatooniongarlic clove

Preparation steps

1.

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.

2.

Finely dice the remaining vegetables. Peel the onion and garlic and chop finely. Rinse the basil, shake dry, pluck and chop leaves.

3.

Brush the bottom of a baking dish with 1 teaspoon of oil and set the hollowed vegetables in the dish.

4.

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.

5.

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.