Baked, Stuffed Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 44.1 μg | (74 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 244 mg | (257 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 207 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 White roll
- 4 medium red Bell pepper
- 2 cans Tuna
- 1 medium onion
- 2 Tbsps vegetable oil
- 1 small garlic clove
- 1 egg yolk
- salt
- peppers
- 1 pinch paprika (medium-hot)
- lemon juice
- 2 Tbsps breadcrumbs
- 3 Tbsps chopped parsley
- Fat (for the mold)
Preparation steps
Soak the bread in cold water. Rinse the peppers, cut in half lengthwise and remove the stems and cores. Drain the tuna, place in a bowl and crush with a fork. Squeeze out the water from the bread, tear apart and add to the tuna. Preheat the oven to 180°C (approximately 350°F). Peel the onion, chop finely and sauté in 1 tablespoon oil. Peel the garlic, mince, add to the onion mixture and sauté until fragrant. Add the remaining oil then pour over the tuna. Add the egg yolk and 1 tablespoon chopped parsley and mix until combined. Season with salt, pepper, paprika and lemon juice.
Grease a baking dish. Fill the pepper with the tuna filling and arrange, side by side, in the baking pan. Mix the breadcrumbs with the remaining parsley and sprinkle over the peppers. Bake for 30-35 minutes, until golden brown.
