Directions:
- Boil water. Cook shells for 10 minutes. Drain; run under cold water to stop any further cooking.
- For the sauce, combine yogurt, cucumbers, garlic powder, 1/2 tsp dillweed, and 1 Tbsp lemon juice. Cover and let chill in the refrigerator.
- Combine cheese, 1/2 tsp dill, 2 Tbsp lemon juice, tomatoes, egg, and olives.
- Preheat oven to 350°F Spread the bottom of 13x9 pan with some of the sauce. Place shells on top. Stuff with the cheese mixture. Pour remaining sauce on top. Cover with foil. Bake for 35 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.2 Kcal (704 kJ) | ||
| Calories from fat | 101.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.32g | 17% | |
|---|---|---|---|
| Cholesterol | 82.26mg | 27% | |
| Sodium | 516.86mg | 22% | |
| Potassium | 247.76mg | 5% | |
| Total Carbs | 7.32g | 2% | |
| Sugars | 5.95g | 24% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 9.14g | 18% | |
| Vitamin C | 9.3mg | 15% | |
| Iron | 0.6mg | 3% | |
| Calcium | 274.7mg | 27% | |
| Amount Per 100 g | |||
| Calories | 93.16 Kcal (390 kJ) | ||
| Calories from fat | 56.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.27g | 17% | |
|---|---|---|---|
| Cholesterol | 45.56mg | 27% | |
| Sodium | 286.26mg | 22% | |
| Potassium | 137.23mg | 5% | |
| Total Carbs | 4.05g | 2% | |
| Sugars | 3.3g | 24% | |
| Dietary Fiber | 0.38g | 3% | |
| Protein | 5.06g | 18% | |
| Vitamin C | 5.1mg | 15% | |
| Iron | 0.3mg | 3% | |
| Calcium | 152.2mg | 27% | |
* 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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