Chayotes Maria
Delight your taste buds with the vibrant flavors of Chayotes Maria, a wholesome and irresistible baked dish that combines the natural goodness of chayotes with a savory stuffing of seasoned vegetables, fluffy rice, and gooey cheddar cheese. This unique recipe elevates the mild, slightly sweet chayote squash by filling it with a flavorful mixture of sautéed onion, garlic, and red bell pepper, enhanced by earthy cumin and smoky paprika. Topped with golden, crispy breadcrumbs and a zesty hint of lime, this stuffed chayote dish is a comforting yet elegant option for vegetarians or anyone seeking a nutritious, flavor-packed meal. Perfectly baked and garnished with fresh cilantro, Chayotes Maria is a showstopping addition to your dinner table, ideal for family meals or entertaining guests.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 whole chayotes
- 2 tablespoons olive oil
- 1 medium onion
- 3 whole garlic cloves
- 1 medium red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro
- 1 tablespoon lime juice
- 0.5 cup breadcrumbs
Instructions
Preheat the oven to 375°F (190°C).
Cut the chayotes in half lengthwise and remove the pit. Scoop out some of the flesh to create a hollow for stuffing, being careful not to pierce the skin. Reserve the scooped flesh and set the chayote halves aside.
Finely chop the reserved chayote flesh, the onion, garlic, and red bell pepper.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
Add the garlic and red bell pepper to the skillet. Cook for another 2-3 minutes, stirring occasionally.
Stir in the chopped chayote flesh, ground cumin, paprika, salt, and black pepper. Cook for 5-7 minutes, or until the vegetables are tender.
Remove the skillet from the heat and mix in the cooked rice, shredded cheddar cheese, cilantro, and lime juice.
Stuff each chayote half with the vegetable and rice mixture, pressing it firmly into the hollowed section.
Sprinkle breadcrumbs evenly over the stuffed chayotes.
Place the stuffed chayotes on a baking sheet or oven-safe dish. Bake in the preheated oven for 25-30 minutes, or until the chayotes are tender and the breadcrumbs are golden brown.
Remove from the oven and let cool for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 3974 mg | 173% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 32.6 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1120 mg | 86% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2036 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
