Bell Peppers with Rice Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 624 cal. | (30 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 36.9 μg | (62 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 255 mg | (268 %) | ||
| Potassium | 990 mg | (25 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 garlic clove
- 2 Tbsps olive oil
- 300 grams Italian sausage
- 250 grams short grain rice
- 400 milliliters Vegetable broth (or broth)
- 4 large Bell pepper (Red and yellow)
- 1 onion
- 400 grams crushed Tomatoes
- 1 Tbsp freshly chopped oregano
- salt
- peppers
- 50 grams grated Parmesan
Preparation steps
Peel garlic and chop finely. Sauté briefly in 1 tablespoon hot oil. Remove the sausage skin and fry the meat with the garlic until crumbly. Sauté the rice briefly with the sausage and pour in the broth. Bring to a boil, reduce heat, cover and simmer until rice is al dente and most of the liquid is absorbed, about 15 minutes.
Meanwhile, rinse the bell peppers, cut a lid off of each and remove seeds.
For the sauce, dice the flesh from the bell pepper lids very finely. Peel the onion and chop finely. Briefly sauté onion and diced bell peppers in the remaining oil. Add tomatoes and oregano, remove from the heat and season with salt and pepper. Pour sauce into an oven-proof dish.
Preheat the oven to 180°C (approximately 350°F).
Mix the Parmesan with the rice, season to taste, place rice mixture in in the bell peppers and place bell peppers on the tomato sauce. Bake in the oven for about 20 minutes.
To serve, place bell peppers on a platter and serve with the sauce.
