Bell Pepper Spread on Bread Slices
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
278
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 118 mg | (124 %) | ||
| Potassium | 365 mg | (9 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 red Bell pepper
- vegetable oil (for baking sheet)
- 2 Tbsps Sunflower seed
- 1 garlic clove
- 200 grams Ricotta cheese
- salt
- peppers
- 1 tsp ground paprika (sweet)
- 1 tsp White vinegar
- 4 slices Multigrain baguette
- Basil (for garnish)
Preparation steps
1.
Preheat the oven to 220°C (approximately 425°F).
2.
Rinse the bell peppers, trim, cut into wide strips and place with skin side up on an oiled baking sheet. Roast in the oven for about 10 minutes until the skin of the peppers is black and blistered. Remove skins with a damp cloth and let cool. Then place the bell peppers and sunflower seeds in the blender. Add the peeled garlic and puree everything until smooth. Stir the puree mix with the ricotta and season with salt, pepper, paprika and vinegar. Spread onto the bread and serve garnished with basil leaves.
