Greek Stuffed Vegetables With Rice Recipe
Recipe By The Spruce Eats
This version of stuffed vegetables (yemista me ryzi, in greek:, pronounced yeh-mee-stah meh ree-zee) offers a great way to try eating healthy foods you might not otherwise touch. This filling recipe makes a nice variation for dolmadaki as well. If there's any filling left over, freeze it and use it another time. Defrost for three to four hours.
4.4
11 Rating -
Rate
Vegdiet
1hr 30minstotal
30minsPrep
1hr Cook
1hr 30m.total
30m.Prep
1hr Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Greek Stuffed Vegetables With Rice Recipe
- 1/4 Spring onion
- 1/4 bunch Fresh parsley
- 1/4 pound Zucchini
- 1/2 Medium Carrots
- 0.13 Eggplant
- 1/4 cup Olive oil
- 1 Firm tomatoes
- 1 Medium Zucchini
- 1 Small eggplants
- 1 Peppers
- 0.38 cup Long grain rice
- 1/4 tablespoon Sea salt
Nutrition
value
value
961
calories per serving
67 g Fat13 g Protein76 g Carbs13 g FiberOther
Current Totals
- Fat67g
- Protein13g
- Carbs76g
- Fiber13g
MacroNutrients
- Carbs76g
- Protein13g
- Fiber13g
Fats
- Fat67g
Vitamins & Minerals
- Calcium272mg
- Iron9mg
- Vitamin A4225mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B9210mcg
- Vitamin B120mcg
- Vitamin C156mg
- Vitamin E14mg
- Copper< 1mcg
- Magnesium133mg
- Manganese2mg
- Phosphorus242mg
- Selenium7mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By The Spruce Eats