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Baked Peppers with Filling

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Baked Peppers with Filling
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 45 min.
Ready in
Calories:
909
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie909 kcal(43 %)
Protein65.83 g(67 %)
Fat45.23 g(39 %)
Carbohydrates61.96 g(41 %)
Sugar added0 g(0 %)
Roughage10.07 g(34 %)
Vitamin A1,162.93 mg(145,366 %)
Vitamin D2.13 μg(11 %)
Vitamin E4.45 mg(37 %)
Vitamin B₁0.62 mg(62 %)
Vitamin B₂0.88 mg(80 %)
Niacin26.27 mg(219 %)
Vitamin B₆1.69 mg(121 %)
Folate154.32 μg(51 %)
Pantothenic acid3.15 mg(53 %)
Biotin5.91 μg(13 %)
Vitamin B₁₂3.99 μg(133 %)
Vitamin C253.32 mg(267 %)
Potassium1,386.74 mg(35 %)
Calcium758.26 mg(76 %)
Magnesium120.55 mg(40 %)
Iron7.01 mg(47 %)
Iodine39.42 μg(20 %)
Zinc7.7 mg(96 %)
Saturated fatty acids15.5 g
Cholesterol300.74 mg
Author of this recipe:

Ingredients

for
2
servings
For the stuffing
1
day-old Bread roll
1
small onion (peeled and diced)
1
carrot (peeled and grated)
½
small Leek (chopped)
1 stick
Celery (grated)
½
red pepper (finely diced)
¼ bunch
Basil (washed and chopped)
¼ bunch
parsley (washed and chopped)
¼ cup
fresh Mozzarella (drained and diced)
cup
grated Cheese
1
3 tablespoons
2 cups
Oil (for frying)
Oil (for frying)
In addition
4
1
small onion (peeled and diced)
cup
1
freshly ground peppers
1 tablespoon
1 teaspoon
butter (for the dish)

Preparation steps

1.
Heat the oil in a pan and sweat the onion until translucent. Add the carrots, leek, diced red pepper and celery and sweat for 3 minutes. Add the mince and fry until browned. Remove from the heat and leave to cool.
2.
Soak the bread roll in plenty of warm water then squeeze out well. Combine all the stuffing ingredients, reserving half the chopped herbs as a garnish.
3.
Wash the peppers, cut off the top quarter to make a lid and carefully remove the stalk and seeds.
4.
Grease a baking dish, place the peppers in the dish and fill with the stuffing. Put on the lids.
5.
Bake the peppers for 20-25 minutes in an oven preheated to 200°C (180° fan) | 400F | gas 6.
6.
For the tomato sauce, heat the oil in a pan and sweat the onion until translucent. Add sugar, salt, pepper and paprika to taste.
7.
Add the vegetable stock and tomatoes and simmer for 5-10 minutes. Check the seasoning, then add the tomato sauce to the pepper dish for the remainder of the cooking time.
8.
Serve garnished with the reserved herbs.
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