Mediterranean stuffed vegetables

stuffed veg

This recipe associates a kind of meatballs with summer vegetables. It is often served in the south of France in small portions as appetizers.

Mediterranean stuffed vegetables
Serves 4
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
288 calories
6 g
124 g
18 g
25 g
7 g
237 g
127 g
4 g
0 g
9 g
Nutrition Facts
Serving Size
237g
Servings
4
Amount Per Serving
Calories 288
Calories from Fat 163
% Daily Value *
Total Fat 18g
28%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 124mg
41%
Sodium 127mg
5%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
7%
Sugars 4g
Protein 25g
Vitamin A
33%
Vitamin C
93%
Calcium
4%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tomatoes
  2. 1 green zucchini
  3. 1 red pepper
  4. 200g of ground beef
  5. 200 g of ground pork
  6. 1 egg
  7. 1 bunch of fresh parsley finely chopped
  8. 2 gloves of garlic, minced
  9. olive oil
  10. salt
Instructions
  1. Preheat the oven to 180C fan/gas 6.
  2. Cut the zucchini in 4 (cut in half then lengthwise ) and put the pieces in boiling water for 5 min. Drain and remove the central part (the part that include the seeds).
  3. Cut the red pepper in 4 (lengthwise) and the tomatoes in half, and remove the seeds.
  4. Mix the pork, the beef, the parsley, the garlic and the egg together. Add 3 pinches of salt, and combine to get the stuffing.
  5. Spread some olive oil in a baking pan and add all the vegetables.
  6. Separate the stuffing in 12 and make some balls that you'll put in the cut vegetables.
  7. Put the pan in the oven and bake for 20 min.
Notes
  1. Serve warm with rice.
beta
calories
288
fat
18g
protein
25g
carbs
6g
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