Peppers Stuffed with Ground Meat
Nutritional values
(Percentage of daily recommendation)
| Calorie | 631 cal. | (30 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 83.1 μg | (139 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 227 μg | (76 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 262 mg | (276 %) | ||
| Potassium | 1,330 mg | (33 %) | ||
| Calcium | 484 mg | (48 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 22.2 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 2 onions
- 2 carrots
- 1 sm stalk Leeks (white and light green parts)
- 1 stalk Celery
- 200 grams green Beans
- 50 grams Frozen pea
- 2 Tbsps butter
- 250 milliliters Vegetable broth (Instant)
- salt
- freshly ground peppers
- sugar
- butter (for the pan)
- 4 Red Bell pepper
- 450 grams mixed Ground meat
- 2 Tbsps vegetable oil
- 1 tsp hot ground paprika
- 150 grams diced Gouda (piquant)
Preparation steps
Peel onions and chop finely. Peel and rinse carrots, leek and celery, slice thinly. Rinse beans and chop, if desired.
Heat butter in a saucepan and saute half of onions until soft. Add carrots, leek, celery, peas and beans and saute for 3 minutes. Add half of broth and simmer for about 3 minutes. Season with salt, pepper and sugar.
Halve peppers lengthwise, remove seeds and ribs and rinse. Pat dry and season insides with salt and pepper.
Heat oil in a pan and saute ground meat until crumbly. Season with salt, pepper, sugar and paprika. Add cheese and sauteed vegetables and stuff peppers with the mixture. Spread remaining onions in a greased baking dish, arrange peppers on top and add remaining broth. Cook in preheated oven at 180°C (approximately 350°F) for about 25-30 minutes. Remove from the oven and serve.
