Bell Peppers with Filling
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
281
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 31 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 237 mg | (249 %) | ||
| Potassium | 582 mg | (15 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps olive oil
- 3 ½ ozs Mushrooms (chopped)
- 1 shallot (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 2 ozs Bread (diced)
- 1 Tbsp chopped thyme
- 4 Tbsps grated Parmesan
- salt
- peppers
- 2 large, red Bell pepper (seeds removed)
- ⅜ cup vegetable stock
Product recommendation
Don't overcook the peppers or they will collapse.
Preparation
Kitchen utensils
1 große Bowl, 1 Kitchen shears, 1 Paper towel, 1 Cutting board, 1 Small knife, 1 großer hoher Pot, 1 Measuring cups, 1 Plate, 2 Cans, 1 Fine-mesh sieve, 1 Bowl, 1 Wooden spoon, 1 Small pot, 4 Bottles mit Schraubverschluss (à 500 ml), 1 Kitchen towel, 1 kleiner Funnel, 1 kleine Ladle
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Heat the oil in a frying pan and add the mushrooms, shallots and garlic. Cook gently for 5 minutes until softened, then tip into a bowl.
3.
Stir in the bread cubes, thyme and cheese and season to taste with salt and pepper. Spoon the mixture into the peppers.
4.
Stand the peppers in a baking dish and replace the tops. Pour the stock over and around the peppers.
5.
Cook for about 30 minutes until the peppers are tender and the filling is bubbling.
