Bell Peppers and Anchovy Gratin

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Bell Peppers and Anchovy Gratin
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
194
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie194 cal.(9 %)
Protein4 g(4 %)
Fat17 g(15 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage4.7 g(16 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.2 μg(6 %)
Vitamin E12.5 mg(104 %)
Vitamin K24 μg(40 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.5 mg(36 %)
Folate123 μg(41 %)
Pantothenic acid0.7 mg(12 %)
Biotin7.2 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C234 mg(246 %)
Potassium390 mg(10 %)
Calcium52 mg(5 %)
Magnesium30 mg(10 %)
Iron1.6 mg(11 %)
Iodine5 μg(3 %)
Zinc0.4 mg(5 %)
Saturated fatty acids2 g
Uric acid43 mg
Cholesterol1 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
4 red Bell pepper
2 garlic cloves
1 tsp chopped rosemary
8 Anchovy fillet (from a jar)
1 Tbsp olive oil
20 pitted, black Olives (coarsely chopped)
salt
freshly ground peppers
vegetable oil (for greasing)
How healthy are the main ingredients?
olive oilrosemarygarlic cloveOlivesalt

Preparation steps

1.

Rinse, trim and halve the bell peppers, remove the seeds and ribs, cut lengthwise into 2 cm wide strips (approximately 3/4 inch) and press flat.

Lay with the skin-side up on a baking sheet and place under the preheated broiler at full power until the skin blisters. Remove and place in freezer bag, seal the bag and leave it to rest for about 10 minutes. Then remove the skin.

2.

Peel the garlic and chop finely. Rinse the anchovy fillets and drain.

Lay the bell pepper pieces next to each other in greased casserole dish and distribute the anchovies and olives over the top. Shower with rosemary and garlic and season with pepper and a small amount of salt. Drizzle with oil and bake in a preheated oven at 150°C (approximately 300ºF) for about 10 minutes. 

Serve warm.