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Olive oil baked stuffed vegetables Calories
Baked vegetables stuffed with rice and olive oil
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
2 piece (medium) of Olive oil baked stuffed vegetables (220 g) has 290 calories. That works out to 132 calories per 100 g. It contains 37 g of carbs, 5.1 g of protein, 14.3 g of fat and 5.3 g of fiber. Its 49.5 mg of Vitamin C covers 55% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Olive oil baked stuffed vegetables Nutrition Facts
Selected: 2 piece (medium) · 220 g
290
KCAL / 220G
Carbs
37g
· 13% DV
Protein
5.1g
· 10% DV
Fat
14.3g
· 18% DV
Fiber
5.3g
· 19% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 50% · Protein 7% · Fat 43%
Olive oil baked stuffed vegetables nutrition facts table · 2 piece (medium) (220 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 290 kcal | |
| Total fat | 14.3 g | 18% |
| Saturated fat | 2.07 g | 10% |
| Trans fat | 0 g | |
| Sodium | 473 mg | 21% |
| Total carbohydrate | 37 g | 13% |
| Fiber | 5.3 g | 19% |
| Protein | 5.1 g | 10% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Medium Olive oil baked stuffed vegetables?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 110 g | 145 kcal |
| 1 piece (small) | 85 g | 112 kcal |
| 100 g | 100 g | 132 kcal |
| 1 serving (small) | 180 g | 238 kcal |
| 1 cup (diced) | 190 g | 251 kcal |
| 2 piece (medium) | 220 g | 290 kcal |
| 1 serving (large) | 280 g | 370 kcal |
| 3 piece (large) | 330 g | 436 kcal |
Calculated from 132 calories per 100 g.
Frequently Asked Questions About Olive oil baked stuffed vegetables
What vegetables are best for olive oil baked stuffed vegetables?
Bell peppers, zucchini, and eggplant are all common choices for olive oil baked stuffed vegetables. Choose vegetables of similar size so they cook at roughly the same rate, and avoid ones with bruised or very soft areas.
How do you make olive oil baked stuffed vegetables?
To make olive oil baked stuffed vegetables, hollow out the vegetables, add a rice-based filling without packing it tightly, and arrange them in a baking dish with a little liquid. Covering the dish for the initial baking helps keep the filling from drying out.
What goes in the filling for olive oil baked stuffed vegetables?
The filling for olive oil baked stuffed vegetables commonly includes rice, onion, olive oil, herbs, and spices. Parsley, mint, black pepper, and allspice work well; some recipes add currants or pine nuts for a sweet-savory flavor.
Should the rice be cooked before making olive oil baked stuffed vegetables?
The rice for olive oil baked stuffed vegetables is usually only partially cooked or briefly sautéed before it goes into the vegetables. It finishes cooking in the oven, so leave room for it to expand and provide enough liquid in the baking dish.
Why are olive oil baked stuffed vegetables cooked in the oven instead of on the stove?
Baking olive oil baked stuffed vegetables lets the exposed tops and edges develop more color than they typically do in a covered pot. The oven also cooks the vegetables together in one dish, though covering them at first helps prevent a dry filling.
Can you use leftover rice in olive oil baked stuffed vegetables?
Yes, you can use cooked leftover rice in olive oil baked stuffed vegetables, but the filling may become softer because the rice will heat again in the oven. Mix it with the sautéed aromatics, add less liquid, and bake only until the vegetables are tender.
What should you serve with olive oil baked stuffed vegetables?
Olive oil baked stuffed vegetables pair well with a crisp salad, lemon wedges, or plain yogurt. Since the filling already contains rice, a light side is usually a better match than another grain-based dish.
Can olive oil baked stuffed vegetables be made ahead?
Yes, you can prepare olive oil baked stuffed vegetables ahead by stuffing them and refrigerating them covered before baking. Add them to the oven while still cold and allow extra cooking time, checking that the rice and vegetables are fully tender.
How long do olive oil baked stuffed vegetables keep in the fridge?
Olive oil baked stuffed vegetables keep for about 3–4 days in the refrigerator when stored in a covered container after cooling. Reheat only the portion you plan to eat, and return the rest promptly to the fridge.
Can you freeze olive oil baked stuffed vegetables?
Yes, olive oil baked stuffed vegetables can be frozen, although the vegetables may turn softer and the rice texture may change after thawing. Cool them fully, freeze in airtight portions, and thaw in the refrigerator before reheating.
Olive oil baked stuffed vegetables Vitamins & Minerals
Vitamins
Vitamin C
49.5mg · 55% DV
B6
0.4mg · 24% DV
Vitamin K
27.28µg · 23% DV
Vitamin E
2.97mg · 20% DV
Minerals
Manganese
0.68mg · 30% DV
Copper
0.24mg · 27% DV
Sodium
473mg · 21% DV
Phosphorus
114mg · 16% DV
Potassium ⭐
537mg · 16% DV
Olive oil baked stuffed vegetables Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Olive oil baked stuffed vegetables
To burn the 290 calories in 2 piece (medium) (220 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Olive oil baked stuffed vegetables?
Olive oil baked stuffed vegetables are a Turkish home-style dish: vegetables such as peppers, courgettes or aubergines are filled with a rice mixture and baked with olive oil. The filling often includes onion, tomato and herbs, though recipes vary from kitchen to kitchen.
They can be served warm alongside a main meal or, like many olive-oil dishes, allowed to cool and served at room temperature as part of a light meal or mezze. Rice makes the dish largely carbohydrate-based, while olive oil contributes much of its fat and the vegetables add some fibre. Pair it with a fresh salad for a lighter meal, or serve with bread if you want something more substantial.
How Nutritious Is Olive oil baked stuffed vegetables?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Olive oil baked stuffed vegetables Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Olive oil baked stuffed vegetables Contain Allergens?
No known major allergens
Which Diets Is Olive oil baked stuffed vegetables Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Olive oil baked stuffed vegetables Fat Profile
SATURATED
2.07g
MONOUNSATURATED
10.01g
POLYUNSATURATED
1.78g
Omega 6:3 ratio 12.2:1
Above the ideal 4:1 (12.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.