Invented to serve to Americans visiting Turkey
Preheat oven to 350 degrees. Lightly grease a medium casserole dish.
Heat 1 tablespoon oil in skillet over medium heat, and cook the chicken until juices run clear.
Puree the roasted red peppers in a blender or food processor until smooth. In the prepared casserole dish, mix the chicken, roasted red peppers, tomatoes, mushroom, onion, garlic, eggplant and beans. Season with salt and pepper. Drizzle with the remaining olive oil, and top with cheese.
Bake 30 to 40 minutes until cheese is melted and bubbly. Serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (619g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 793 | ||
Calories from Fat: 249 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.7g | 37 % | |
Saturated Fat 12.8g | 64 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 155mg | 48 % | |
Sodium 575.5mg | 20 % | |
Potassium 984.4mg | 26 % | |
Total Carbohydrate 73.8g | 22 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 65.5g | ||
Protein 59.9g | 86 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 793
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