Bell Peppers with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 11.6 mg | (97 %) | ||
| Vitamin K | 37 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 299 mg | (315 %) | ||
| Potassium | 818 mg | (20 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 350 grams Rice
- salt
- 2 carrots
- 5 Bell pepper (red, yellow and green)
- peppers
- 2 onions
- 3 Tbsps vegetable oil
- 2 Tbsps bell pepper paste
- 1 Tbsp hot ground paprika
- 100 milliliters dry white wine
- 100 milliliters Broth
- 50 milliliters Whipped cream
- marjoram (fresh)
- 2 Tbsps Parmesan (grated)
- 2 Tbsps Whipped cream
Preparation steps
In a saucepan, bring 700 ml (approximately 3 cups) of salted water to a boil. Cook the rice in the water according to package directions.
Meanwhile, peel the carrots and cut into pieces. Rinse the bell peppers, cut in half, remove seeds, remove ribs and dice. Peel the onion and chop. Heat the oil in a pan and sauté the onion along with the chopped carrots, deglaze with broth, cover and cook for about 5 minutes. Then add the paprika and chile pepper paste. Pour in wine, 50 ml (approximately 3 tablespoons) creme fraiche, broth, bell pepper and a little chopped marjoram. Simmer for another 3-5 minutes. Stir in the Parmesan, bring to a boil again and season with salt and pepper.
Put the rice in a large greased or 4 small greased ring molds. Press firmly and unmold on plates.
Put the vegetables in the center of each rice ring and serve garnished with creme fraiche and marjoram.
