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Baked Pepper Halves
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Preparation:
1 hr
Preparation
Calories:
615
calories
Calories
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1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 615 cal. | (29 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 87.9 μg | (147 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.2 mg | (202 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 12.6 μg | (420 %) | ||
| Vitamin C | 243 mg | (256 %) | ||
| Potassium | 1,213 mg | (30 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 13 mg | (163 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 305 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 4 cups ground Beef
- 1 cup breadcrumbs
- 1 egg (beaten)
- salt
- peppers
- 1 tsp Dijon mustard
- 2 red Bell pepper (seeds removed & halved)
- 2 yellow Bell pepper (seeds removed & halved)
- ⅔ cup Mozzarella (cubed)
- ½ cup Chives
- ⅞ cup vegetable stock
Preparation
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Heat the oil in a frying pan and cook the onion over a low heat for 5-7 minutes, until softened but not browned. Remove from the heat and set aside to cool.
3.
Mix together the meat, breadcrumbs, egg, salt and pepper and mustard. Stir in the onions.
4.
Place the pepper halves in a baking dish and spoon the meat filling into the peppers. Top with the cheese cubes and a few chives, then pour the stock into the dish around the peppers.
5.
Cook for 30-40 minutes, until the peppers are tender and the meat is cooked. Garnish with the remaining chives.
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