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Mary-Anne Giancola: "I used quinoa instead of rice for some added prot…" Read More
19Ingredients
3Hours
300Calories
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Ingredients
US|METRIC
9 SERVINGS
- 1 green pepper
- 1 red pepper
- 1 yellow pepper
- 2 tomatoes (large)
- 2 aubergines (small–medium)
- 1 courgette (green)
- 1 courgette (yellow)
- 6 Tbsp. olive oil
- 1 onion (large, finely chopped)
- 2 garlic cloves (finely chopped)
- 2 1/2 Tbsp. tomato purée
- 400 grams long grain rice (rinsed)
- 250 mL vegetable stock
- parsley (large handful flatleaf)
- 1 handful fresh mint
- 1 tsp. dried oregano
- 1/8 tsp. chilli flakes
- salt
- freshly ground black pepper
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium230mg10% |
| Potassium650mg19% |
| Protein6g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A20% |
| Vitamin C120% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Mary-Anne Giancola 5 years ago
I used quinoa instead of rice for some added protein I baked for the time recommended and they were overdone. Regardless, very delicious and I definitely will make them again but won’t bake as long
Billye VeghAtout 6 years ago
Great recipe I used leftover rice instead and it turned out just perfect topped it with parm chese and fresh basil