Bell Peppers Stuffed with Ground Meat
Nutritional values
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 52.7 μg | (88 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 270 mg | (284 %) | ||
| Potassium | 1,265 mg | (32 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 150 grams Long grain rice (par-boiled)
- salt
- 4 Bell pepper
- 400 grams mixed Ground meat
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- sweet ground paprika
- 1 pinch chili peppers
- 2 Tbsps chopped parsley
- 1 onion
- 1 garlic clove
- 2 Tbsps Tomato paste
- 600 grams crushed Tomatoes
- 3 Tbsps Whipped cream
- 1 Tbsp Fruit Vinegar
- 1 tsp sugar
Preparation steps
Preparation
Put the rice with 300 ml (approximately 1 1/4 cups) water and salt in an electric pressure cooker and stir once to combine. Close and lock lid. Heat on high pressure for 3 minutes. Turn off pressure and use natural release for 10 minutes to evaporate liquid, then quickly open valve to release steam. Remove the rice, which should be al dente.
Rinse bell peppers, cut a lid off each and remove the seeds and white ribs. Cook ground meat in 2 tablespoons oil in a frying pan until crumbly and season with salt, pepper, paprika and chili pepper. Mix in parsley and rice. Place the mixture into the bell peppers and replace the lids on each bell pepper.
Preparation
Place the bell peppers in a strainer and pour until shortly including water. Seal Duromatic seal and heat to the 2nd stage. Cook about 20 minutes.
For the sauce, peel onion and the garlic and finely chop. Heat oil in a pan sauté garlic and onion until translucent. Add tomato paste and sauté briefly. Add tomatoes and simmer until creamy, 10-15 minutes. Stir in cream and season with vinegar, sugar, salt and pepper.
Let the water in the Duromatic evaporate slowly. Top the peppers with the sauce and serve with parsley potatoes, if desired.
