Main
Recipes
Course
Appetizers & Snacks
Conchiglioni Stuffed With Vegetables & Goat Milk Feta With B Recipe

Conchiglioni Stuffed With Vegetables & Goat Milk Feta With B Recipe

Posted by

Rate It!

Conchiglioni Stuffed With Vegetables & Goat Milk Feta With B

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

Directions:

Finely dice the courgette, eggplant, pepper and onion. Keep separate from one another as you will be cooking each element separately.
Crush the garlic cloves.
Cook each of the vegetables separately with some of the garlic: the courgette and pepper should be tender crisp. The eggplant and onions should be soft.
Once all of the vegetables are cooked, combine in a single pan, add finely diced olives and season with salt and pepper to taste. Do not over-salt since both the olives and the feta will add saltiness.
Cook the conchiglioni and after it is cooked, immediately rinse with cold water. Drain and sprinkle with olive oil to keep them from sticking to one another. Spread them over a plate or tray to cool.
Heat your oven to 200 degrees celcius.
Cut the feta into small blocks (or crumble, that's easier) and stir into the vegetable mixture. Shred the basil and combine with the vegetable mixture. Taste and adjust the seasoning as necessary.
In the bottom of the baking dish you will use, put in the cherry tomatoes.
Combine the vinegar, sugar and water and stir until the sugar is dissolved. Pour this over the cherry tomatoes in the bottom of the baking dish.
Fill each of the conchiglioni with the vegetable mixture and place on top of the tomatoes. Place them together quite tightly so that they remain upright.
Cover the baking dish with aluminum foil and place in the oven for 20 minutes.
Uncover the dish and cook for another 5 - 10 minutes until the tops of the pasta just begins to brown a bit on the edges.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	440.01 Kcal (1842 kJ)
Calories from fat	204.57 Kcal
		% Daily Value*
Total Fat	22.73g	35%
Cholesterol	54.11mg	18%
Sodium	456.56mg	19%
Potassium	709.67mg	15%
Total Carbs	36.62g	12%
Sugars	13.2g	53%
Dietary Fiber	5.8g	23%
Protein	19.66g	39%
Vitamin C	84mg	140%
Iron	0.7mg	4%
Calcium	488.8mg	49%

Amount Per 100 g
Calories	95.31 Kcal (399 kJ)
Calories from fat	44.31 Kcal
		% Daily Value*
Total Fat	4.92g	35%
Cholesterol	11.72mg	18%
Sodium	98.9mg	19%
Potassium	153.72mg	15%
Total Carbs	7.93g	12%
Sugars	2.86g	53%
Dietary Fiber	1.26g	23%
Protein	4.26g	39%
Vitamin C	18.2mg	140%
Iron	0.2mg	4%
Calcium	105.9mg	49%

* 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.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Mediterranean Salsa

Cubed peeled eggplant (1/2-inch cubes ) and 13 more..
Italian Chicken Sausage and Peppers Skillet

Italian chicken sausage, Green pepper, sliced into strips and 12 more..
Pasta With Eggplant Sauce

Olive oil, Eggplants, unpeeled and in 1/2 chunks and 12 more..
Asparagus Pasta

Olive oil, Mushroom, sliced, Green onion, chopped and 12 more..
Spaghetti Sauce

Ground beef, Onion, chopped, Garlic, diced and 9 more..
Chili with Ziti

Ground beef or 1 1/2 lbs turkey, Onion, chopped and 11 more..
Thai Seafood And Pork Fried Rice

Cooked rice (cold ), Seafood (shrimp & squid) and 13 more..
Israeli Shakshuka

Eggplant, Red pepper, Yellow pepper, Onion, Tomatoes and 6 more..
Tuna and Lemon Pasta

Red peppers (quartered ), Olive oil and 14 more..
Pasta-Filled Peppers

Sweet red, green or yellow pepper, Uncooked spaghetti and 10 more..