Mix all ingredients other than vegetables & cheese in a bowl. Knead a little so lumps can be formedium Cut a small slice from the top of the tomato, capsicum and potato. Carefully scoop out the insides and add to the rice mixture. Similarly scoop out the brinjal. Boil the pith in some salted water. Add to the rice mixture. Mix well. Fill stuffing into the hollow vegetables. Top with grated cheese. Dot with butter. Bake in pre-heated oven or griller till vegetables are cooked. Serve hot with toast and sauce.
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|Serving Size: 1 Serving (502g)|
|Recipe Makes: 1|
|Calories from Fat: 93 (24%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 13.7mg||4 %|
|Sodium 627.9mg||22 %|
|Potassium 1952.6mg||51 %|
|Total Carbohydrate 73.7g||22 %|
|Dietary Fiber 19.4g||78 %|
|Sugars, other 54.3g|
|Protein 12.9g||18 %|
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Calories per serving: 389
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