Eggplant and Bell Peppers Stuffed with Feta and Olives

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Average: 5 (2 votes)
(2 votes)
Eggplant and Bell Peppers Stuffed with Feta and Olives
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
364
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie364 cal.(17 %)
Protein14 g(14 %)
Fat29 g(25 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E6 mg(50 %)
Vitamin K24 μg(40 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.2 mg(43 %)
Vitamin B₆0.5 mg(36 %)
Folate161 μg(54 %)
Pantothenic acid1 mg(17 %)
Biotin8.9 μg(20 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C145 mg(153 %)
Potassium767 mg(19 %)
Calcium222 mg(22 %)
Magnesium60 mg(20 %)
Iron2 mg(13 %)
Iodine53 μg(27 %)
Zinc1.1 mg(14 %)
Saturated fatty acids12.1 g
Uric acid60 mg
Cholesterol43 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
2 Eggplant
2 red Bell pepper
250 grams Feta (diced)
400 grams Tomatoes (diced)
100 grams black Olives (chopped)
4 Tbsps olive oil
2 tsps oregano (finely chopped)
salt
freshly ground peppers
How healthy are the main ingredients?
TomatoFetaOliveolive oiloreganoEggplant

Preparation steps

1.

Rinse the eggplants and bell peppers. Halve the eggplant lengthwise and scoop out from the middle with a sharp spoon, leaving about 1 cm (approximately ½ inch) wide margin.

2.

Halve the bell peppers lengthwise, and remove seeds and ribs.

3.

Season the eggplant and bell pepper halves from the inside with salt and pepper.

4.

Mix the feta, tomato dices and chopped olives together, season with salt and pepper, and stir in the oregano. Stuff the feta mixture into the eggplant and bell pepper halves, and sprinkle with olive oil.

5.

Place the stuffed eggplant and bell peppers on a greased baking sheet and bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) for about 25 minutes.