Bell Peppers Stuffed with Meat and Rice
(2 votes)
(2 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
493
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 43.2 μg | (72 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 218 μg | (73 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 366 mg | (385 %) | ||
| Potassium | 1,346 mg | (34 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Red Bell pepper
- 1 White roll
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 400 grams mixed Ground meat
- 100 grams cooked Rice
- 250 milliliters Broth
- 1 egg
- salt
- freshly ground peppers
- 4 Tbsps Tomato paste
- 2 tsps ground paprika (sweet)
- 3 Tomatoes (skinned, seeded and cut into chunks)
Preparation steps
1.
Rinse bell peppers, cut off lids, rinse again and remove seeds. Soak roll in lukewarm water. Peel onion and garlic, chop finely and sauté in 1 tablespoon oil. Mix ground meat, egg and well-squeezed roll and rice. Knead well, add onion-garlic mixture and season with salt and pepper. Fill peppers with the farce, replace lids and brush with the remaining olive oil. Mix tomato paste with the broth and paprika. Add the tomato pieces. Place in a pot with a lid and then add the filled bell peppers. Cover pot and cook over low heat about 45 minutes. If necessary, add some water to prevent scorching.
2.
Arrange bell peppers on plates and serve topped with the cooking liquid.
