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Traditional dish of dried vegetables (pepper, eggplant) stuffed with ground beef
In season: Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Stuffed dried vegetables with ground meat (120 g) has 168 calories. That works out to 140 calories per 100 g. It contains 15.6 g of carbs, 9 g of protein, 7.4 g of fat and 3.7 g of fiber. Its 0.5 µg of B12 covers 19% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 2 piece (medium) · 120 g
168
KCAL / 120G
Carbs
15.6g
· 6% DV
Protein
9g
· 18% DV
Fat
7.4g
· 9% DV
Fiber
3.7g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 38% · Protein 22% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 168 kcal | |
| Total fat | 7.4 g | 9% |
| Saturated fat | 2.52 g | 13% |
| Trans fat | 0.05 g | |
| Sodium | 384 mg | 17% |
| Total carbohydrate | 15.6 g | 6% |
| Fiber | 3.7 g | 13% |
| Protein | 9 g | 18% |
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 | 168 kcal |
| 1 piece (small) | 60 g | 84 kcal |
| 100 g | 100 g | 140 kcal |
| 1 cup (medium) | 150 g | 210 kcal |
| 3 piece (large) | 180 g | 252 kcal |
| 1 serving (medium) | 200 g | 280 kcal |
| 5 piece (jumbo) | 300 g | 420 kcal |
| 1 serving (large) | 300 g | 420 kcal |
Calculated from 140 calories per 100 g.
Stuffed dried vegetables with ground meat are dried peppers and eggplants filled with a savory mixture, commonly including ground meat, rice, onion, and seasonings. They are cooked in a pot until the vegetables soften and the rice is tender, and are usually served as a main dish.
To cook stuffed dried vegetables with ground meat, soften the dried peppers and eggplants, fill them loosely, and arrange them upright in a pot. Add water or broth without fully submerging them, then simmer gently until the vegetables and rice are tender.
Stuffed dried vegetables with ground meat are most often made with dried peppers and dried eggplants. Some regional versions also use dried zucchini. Combining peppers and eggplants gives different textures and flavors in the same pot.
Yes, soften the dried vegetables before making stuffed dried vegetables with ground meat. Rinse them, then soak in hot water or briefly simmer them until pliable. Stop before they become fragile, or they may split while you fill or cook them.
Stuffed dried vegetables with ground meat may taste sour because cooks add lemon juice, sumac, or another tart ingredient to the cooking liquid or filling. The acidity balances the rich meat and dried vegetables; add it gradually so it does not overwhelm the dish.
Stuffed dried vegetables with ground meat pair well with plain yogurt, a cucumber-yogurt dip, or a fresh salad. These cool, lighter sides balance the savory filling. They are also substantial enough to serve on their own as a main course.
To keep stuffed dried vegetables with ground meat from bursting, leave room for the rice to expand and avoid packing the filling tightly. Place the vegetables snugly in the pot with their openings facing up, and cook at a gentle simmer rather than a vigorous boil.
Stuffed dried vegetables with ground meat are ready when the dried peppers and eggplants are tender and the rice inside is cooked through. Check one near the center of the pot, since it may take longer to heat than the vegetables around the edge.
Store leftover stuffed dried vegetables with ground meat in a covered container in the refrigerator and eat them within a few days. Refrigerate them promptly after the meal, and reheat until hot throughout before serving.
Yes, you can freeze cooked stuffed dried vegetables with ground meat once they have cooled. Pack them in airtight, portion-sized containers, thaw in the refrigerator, and reheat thoroughly with a little liquid if needed. Avoid freezing them again after thawing.
Vitamins
B12
0.46µg · 19% DV
Vitamin A
132µg · 15% DV
B3
1.68mg · 11% DV
Vitamin C
8.4mg · 9% DV
Minerals
Sodium
384mg · 17% DV
Phosphorus
102mg · 15% DV
Zinc
1.32mg · 12% DV
Copper
0.11mg · 12% DV
Potassium ⭐
312mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 168 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
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Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Stuffed dried vegetables with ground meat is a traditional Turkish dish, usually made by filling dried peppers and eggplants with minced meat, rice, onion and seasonings, then simmering them until tender. The dried vegetables soften as they cook and bring a concentrated, slightly sweet flavour; the savoury filling makes the dish hearty.
In Turkey, it is commonly served as a main course, often with yoghurt or a fresh salad, and is at home on everyday and festive tables alike. It provides protein alongside carbohydrates from the filling. For a lighter meal, serve it with plenty of salad and keep added cooking fat modest; the exact balance depends on the recipe.
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 3
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.52g
MONOUNSATURATED
3g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 4.3:1
Above the ideal 4:1 (4.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.