Bell Pepper Crispbread
Peppers are a miracle: no vegetable provides more vitamin C - and the colourful pods are also way ahead of the other two cell protection vitamins E and A. The A-C-E trio forms an excellent protective shield against cell-damaging oxygen compounds, which experts believe are partly responsible for cancer and cardiovascular diseases, among other things.
The more colourful the better! If you would like to serve the gratinated bread at a party, for example, mix red, yellow and green peppers. The plant dyes they contain complement each other perfectly in terms of cell protection.
(Percentage of daily recommendation)
| Calorie | 99 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 220 mg | (6 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 red Bell pepper (about 200 grams)
- 2 scallions
- 2 sprigs thyme
- grated Cheese
- salt
- peppers
- 4 slices Crispbread (light , wheat)
Preparation steps
Cut bell pepper into quarters, remove seeds, rinse and chop into small pieces.
Trim scallions, rinse and cut into very thin rings.
Rinse thyme, shake dry and pluck the leaves from 1 sprig. Mix with bell pepper, scallions and cheese in a small bowl. Lightly season with salt and pepper.
Spread mixture over the crispbread. Bake under the oven broiler or in the middle of a preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) for 4-5 minutes. Garnish with remaining thyme and serve immediately.