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Traditional dish of dried vegetables (pepper, eggplant, zucchini) stuffed with minced meat and rice
In season: Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Stuffed Dried Vegetable with Meat (120 g) has 174 calories. That works out to 145 calories per 100 g. It contains 18.6 g of carbs, 8.6 g of protein, 7.3 g of fat and 3.8 g of fiber. Its 0.4 µg of B12 covers 16% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 2 piece (medium) · 120 g
174
KCAL / 120G
Carbs
18.6g
· 7% DV
Protein
8.6g
· 17% DV
Fat
7.3g
· 9% DV
Fiber
3.8g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 43% · Protein 20% · Fat 37%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 174 kcal | |
| Total fat | 7.3 g | 9% |
| Saturated fat | 2.4 g | 12% |
| Trans fat | 0.04 g | |
| Sodium | 384 mg | 17% |
| Total carbohydrate | 18.6 g | 7% |
| Fiber | 3.8 g | 14% |
| Protein | 8.6 g | 17% |
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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| Serving | Amount | Calories |
|---|---|---|
| 2 piece (medium) | 120 g | 174 kcal |
| 1 piece (small) | 60 g | 87 kcal |
| 100 g | 100 g | 145 kcal |
| 3 piece (large) | 180 g | 261 kcal |
| 1 serving (medium) | 200 g | 290 kcal |
| 1 serving (large) | 300 g | 435 kcal |
| 5 piece (jumbo) | 300 g | 435 kcal |
Calculated from 145 calories per 100 g.
Stuffed dried vegetable with meat is a Turkish dish made by filling dried peppers, eggplants, or zucchini with a minced-meat-and-rice mixture. The dried shells give the cooked dolma a more concentrated, distinctive flavor than fresh vegetables do.
Dried peppers and eggplants are the usual shells for stuffed dried vegetable with meat, and some versions also use dried zucchini. Pepper varieties can be sweet or hot, so the choice changes the dish’s flavor.
Boil or soak the dried vegetables for stuffed dried vegetable with meat until they bend without splitting. Drain and cool them before filling; if they become too soft, they are more likely to tear while you stuff or cook them.
The filling for stuffed dried vegetable with meat usually combines minced meat, rice, onion, and seasonings. Some family recipes add tomato paste, herbs, garlic, or a souring ingredient; leave room inside each shell for the rice to expand.
Stuffed dried vegetable with meat is usually simmered in a covered pot with a little cooking liquid until the rice is tender. Arranging the pieces snugly and placing a small plate over them helps keep the shells from moving apart.
Stuffed dried vegetable with meat can be mild or hot, depending mainly on whether the dried peppers are sweet or hot and how the filling is seasoned. Eggplant and zucchini versions are not automatically spicy.
Stuffed dried vegetable with meat uses dried rather than fresh vegetable shells, so its flavor is deeper and more concentrated. The dried shells need softening before filling, while fresh vegetables can generally be cored and stuffed directly.
Yogurt, especially garlic yogurt, is a classic accompaniment to stuffed dried vegetable with meat and balances its savory, sometimes tangy filling. A crisp salad also works well; avoid heavily seasoned sides that compete with the dolma.
Yes, cooked stuffed dried vegetable with meat can be frozen in a tightly sealed container once it has cooled. Thaw it in the refrigerator and reheat until hot throughout; the vegetable shells may be softer after freezing.
Leftover stuffed dried vegetable with meat keeps for about three to four days in a covered container in the refrigerator. Refrigerate it promptly after the meal, then reheat only the portion you plan to eat.
Vitamins
B12
0.38µg · 16% DV
Vitamin A
132µg · 15% DV
B6
0.22mg · 13% DV
Vitamin C
8.4mg · 9% DV
Minerals
Sodium
384mg · 17% DV
Phosphorus
102mg · 15% DV
Copper
0.11mg · 12% DV
Zinc
1.2mg · 11% DV
Potassium ⭐
324mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 174 calories in 2 piece (medium) (120 g):
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Walking (5 km/h)
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Running (8 km/h)
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Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Stuffed Dried Vegetable with Meat is a traditional Turkish dish made by filling dried peppers, aubergines or courgettes with minced meat and rice, then cooking them until tender. Drying gives the vegetables a more concentrated flavour, and the seasoning varies from household to household.
The filling is savoury and substantial, while the dried vegetables bring a pleasantly deep taste; some versions have a gentle tang. In Turkey it is commonly served warm as a main dish, often with yoghurt or salad. Meat and rice make it filling, while the vegetables contribute fibre. For a lighter meal, serve a smaller portion with a generous salad.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
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.
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.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not 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
SATURATED
2.4g
MONOUNSATURATED
2.76g
POLYUNSATURATED
0.48g
Omega 6:3 ratio 3.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.