Stuffed vegetables
It's light, but soooo good! ;) Just 150 calories per portion
Team
Chefclub
Total time: 25 minutes
Ingredients for 6 people
1 yellow bell pepper
1 red bell pepper
2 round zucchini
1 eggplant
9 eggs
1 cup of diced ham
1/2 cup of feta cheese, crumbled
parsley
salt & pepper
Tools
Parchment paper
Bowls
Step 1/4
Cut the tops off of the peppers and zucchini and keep the tops of the peppers. Remove the seeds from the peppers and cut the eggplant in half lengthwise. Place the vegetables (including the tops of the peppers) on a baking tray lined with parchment paper and bake for 15 minutes at 350 °F.
Step 2/4
Divide the eggs into 3 bowls and beat them. Divide the diced ham between each bowl, add chopped parsley, salt, and pepper.
Step 3/4
When the vegetables come out of the oven, scoop the flesh from the zucchini and eggplant and dice the tops of the peppers. Add zucchini flesh to one bowl, eggplant flesh to another, and diced pepper to the last.
Step 4/4
Pour the zucchini mixture into the zucchini, the eggplant mixture into the eggplant halves, and the pepper mixture into the peppers. Add feta cheese to all the vegetables and bake for 10 minutes at 350 °F. Serve hot.
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