Stuffed Bell Peppers with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 22.54 g | (23 %) | ||
| Fat | 22.54 g | (19 %) | ||
| Carbohydrates | 16.1 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.55 g | (9 %) |
| Vitamin A | 283.8 mg | (35,475 %) | ||
| Vitamin D | 0.84 μg | (4 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.81 mg | (90 %) | ||
| Vitamin B₆ | 0.54 mg | (39 %) | ||
| Folate | 44.16 μg | (15 %) | ||
| Pantothenic acid | 1.26 mg | (21 %) | ||
| Biotin | 6.51 μg | (14 %) | ||
| Vitamin B₁₂ | 1.49 μg | (50 %) | ||
| Vitamin C | 20.13 mg | (21 %) | ||
| Potassium | 594.47 mg | (15 %) | ||
| Calcium | 46.88 mg | (5 %) | ||
| Magnesium | 48.58 mg | (16 %) | ||
| Iron | 1.79 mg | (12 %) | ||
| Iodine | 13.95 μg | (7 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 10.59 g | |||
| Cholesterol | 147.76 mg |
Ingredients
- For the stuffed bell peppers
- 4 each red and yellow Bell pepper
- 400 grams Ground meat (mixed)
- 2 Tbsps clarified butter
- 1 onion (finely chopped)
- 1 garlic clove
- 1 egg
- 100 grams cooked Rice
- salt
- freshly ground peppers
- For the tomato sauce
- 500 grams Tomatoes
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- salt
- freshly ground peppers
Preparation steps
For the stuffed bell peppers, slice tops off of the bell peppers, remove the seeds and rinse.
Sauté onion in butter, press in garlic, add the ground meat and fry until crumbly. Season with salt and pepper, remove from heat and let cool.
Mix meat mixture with egg and rice and fill the bell peppers with the mixture. Top with lids.
For the tomato sauce, rinse tomatoes, coarsely chop and bring to a boil with 1/8 liter (approximately 1/2 cup) of water, season with salt and pepper and simmer for 30 minutes. Strain through a sieve.
Melt butter until foamy, stir in flour, cook briefly while stirring, then stir in the tomato puree and whisk until thickened. Season to taste.
Place bell peppers in a baking dish, pour in tomato sauce and bake in the preheated oven at 200°C (approximately 400°F) for about 25 minutes. Serve hot.
