Directions:
- Carefully cut the top of tomatoes, eggplant and peppers to slice off like a lid.
- Remove the inside of tomatoes, eggplant and peppers.
- Chop what you have removed from all the vegetables, very well and put it in the sauce pan with 2tbsp of olive oil, chopped onion, salt and pepper.
- Bring it to boil, stirring it well to achieve creamy mixture and add parsley.
- Take off the heat add the rice, mix it very well and stuff each vegetable with this mixture.
- Place the stuffed vegetables on a baking tray and then add chopped potatoes with 2tbs of olive oil and a little water.
- Cover with tinfoil and bake for 30 min in preheated oven 325F
- Remove the tinfoil afterwards and bake for another 45 minutes.
- Plate and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 745.87 Kcal (3123 kJ) | ||
| Calories from fat | 136.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.18g | 23% | |
|---|---|---|---|
| Sodium | 69.99mg | 3% | |
| Potassium | 1501.35mg | 32% | |
| Total Carbs | 138.05g | 46% | |
| Sugars | 19.09g | 76% | |
| Dietary Fiber | 15.13g | 61% | |
| Protein | 15.74g | 31% | |
| Vitamin C | 74.1mg | 124% | |
| Vitamin A | 1mg | 33% | |
| Iron | 4.5mg | 25% | |
| Calcium | 160.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 111.43 Kcal (467 kJ) | ||
| Calories from fat | 20.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 23% | |
|---|---|---|---|
| Sodium | 10.46mg | 3% | |
| Potassium | 224.29mg | 32% | |
| Total Carbs | 20.62g | 46% | |
| Sugars | 2.85g | 76% | |
| Dietary Fiber | 2.26g | 61% | |
| Protein | 2.35g | 31% | |
| Vitamin C | 11.1mg | 124% | |
| Vitamin A | 0.1mg | 33% | |
| Iron | 0.7mg | 25% | |
| Calcium | 24mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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