Bell Peppers Stuffed with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 13.1 mg | (109 %) | ||
| Vitamin K | 31 μg | (52 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 246 mg | (259 %) | ||
| Potassium | 687 mg | (17 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 onions
- 1 garlic clove
- 1 Red chili pepper
- 2 Tbsps Canola oil
- 250 grams cooked Brown rice
- 500 milliliters Vegetable broth
- 3 cloves
- 2 medium Tomatoes
- salt
- peppers
- 4 small red Bell pepper
- vegetable oil (for the baking dish)
- 60 grams grated pecorino romano
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Peel the onions and garlic and chop finely. Rinse chile pepper, slice lengthwise, scrape out seeds and cut the flesh into thin strips. Heat oil in a pan and sauté the onions until translucent. Add the garlic and chile pepper and cook until soft. Rinse the rice. Add rice to the onion mixture with the broth, add the cloves (in a spice bag) cook for about 20 minutes.
Meanwhile, dip tomatoes in boiling water, rinse in cold water and remove the skins. Remove the stems and seeds. Dice flesh into cubes. Rinse the bell peppers, cut in half with the stems attached and remove the seeds and ribs. Coat a baking dish with a little oil and add the pepper halves.
Remove the cloves from the rice, stir in the tomatoes and season the rice with salt and pepper. Place rice mixture in the bell peppers and sprinkle with the pecorino cheese. Bake in the oven until golden, about 25 minutes, remove from oven and serve.
