Bell Peppers with Goat Cheese and Herbs
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
395
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 59.2 μg | (99 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 229 μg | (76 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 473 mg | (498 %) | ||
| Potassium | 812 mg | (20 %) | ||
| Calcium | 504 mg | (50 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 small Bell pepper (different-colored)
- 1 white onion (small)
- 2 Tbsps chopped parsley
- 1 Tbsp chopped Basil
- 250 grams Goat cheese
- 1 Tbsp olive oil (cold-pressed)
- ½ tsp dried rosemary
- ½ tsp dried thyme
- salt
- peppers (freshly ground)
- 100 grams Whipped cream
Preparation steps
1.
Rinse the bell peppers, cut a lid from each, then remove the seeds and remove the white ribs.
2.
Peel the onion and chop finely. Mix the goat cheese with olive oil, onion, parsley and basil. Beat the heavy cream until stiff, fold in the goat cheese mixture and mix everything to a creamy consistency. Grinde rosemary and thyme in a mortar. Season the cream-cheese mixture with rosemary, thyme, salt and pepper.
3.
Fill the bell peppers with the mixture, put the lids back on top and serve garnished with basil. Serve with freshly toasted white bread, if desired.
