Beef-stuffed Peppers
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
433
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 8.2 μg | (273 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 666 mg | (17 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ cup Rice
- 2 Tbsps olive oil
- 1 bunch scallions (cut into rings)
- 2 cloves garlic cloves (finely chopped)
- 1 chili pepper (deseeded and finely chopped)
- 2 ⅔ cups ground Beef
- 8 red peppers
- 1 tsp hot Mustard
- 1 Tbsp Ketchup
- 2 eggs (beaten)
- 2 Tbsps breadcrumbs
Preparation
Kitchen utensils
1 Tablespoon, 1 Small pot, 1 Measuring cups, 1 Wooden spoon
Preparation steps
1.
Cook the rice according to the package instructions, then leave to cool slightly.
2.
Heat the oven to 200c (180C fan) 400F, gas 6.
3.
Heat the oil in a wide pan and gently fry the spring onions. Add the garlic and chilli and cook for 2 minutes. Stir in the beef and fry on a high heat for 5 minutes or until the meat has browned.
4.
Mix the mince with the cooked rice, mustard, ketchup and eggs. Add the breadcrumbs and season with salt and pepper.
5.
Wash the peppers, cut a lid from each and remove the seeds and white inner ribs.
6.
Place the peppers on a baking tray lined with baking parchment and fill with the mince mixture. Put the lids on and bake in a preheated oven for 30-40 minutes.
