Bread Stuffed with Cream Cheese and Bell Pepper Filling

0
Average: 0 (0 votes)
(0 votes)
Bread Stuffed with Cream Cheese and Bell Pepper Filling
share Share
print
bookmark_border Copy URL
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h.
Preparation
Calories:
430
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie430 cal.(20 %)
Protein19 g(19 %)
Fat16 g(14 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.5 mg(13 %)
Vitamin K12.7 μg(21 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.2 mg(14 %)
Folate80 μg(27 %)
Pantothenic acid1.3 mg(22 %)
Biotin9.1 μg(20 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C46 mg(48 %)
Potassium397 mg(10 %)
Calcium146 mg(15 %)
Magnesium47 mg(16 %)
Iron1.4 mg(9 %)
Iodine12 μg(6 %)
Zinc1.3 mg(16 %)
Saturated fatty acids9.4 g
Uric acid53 mg
Cholesterol40 mg
Complete sugar7 g

Ingredients

for
6
Ingredients
10 sheets white gelatin
125 grams Frozen pea
250 grams cream cheese
250 grams Yogurt (0.1% fat)
2 Tbsps lemon juice
2 onions
salt
freshly ground peppers
Tabasco sauce
½ can Corn kernel (140 grams)
1 red Bell pepper
1 white bread (500 grams)
How healthy are the main ingredients?
cream cheeseonionsaltwhite bread

Preparation steps

1.

Soak the gelatin in cold water. Thaw the peas.

2.

Peel the onions and chop finely. Mix the cream cheese with chopped onions, yogurt, lemon juice and a few drops of Tabasco, and season with salt and pepper.

Dissolve the gelatin with some soaking water in a small saucepan over low heat. Stir a little cream cheese mixture into the dissolved gelatin. Stir the gelatin mixture thoroughly into the remaining cream cheese mixture.

3.

Drain the corn kernels. Rinse the bell pepper, cut in half, remove seeds and ribs, and dice finely. Stir corn kernels and bell pepper into the cream cheese mixture.

4.

Cut a slice from one end of the white bread and scoop out the white bread gently to create a cavity. Stuff the cream cheese mixture into the bread cavity and press the bread slice back. Wrap the stuffed bread well in plastic wrap and chill for 3 hours in the refrigerator.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Tags

Popular Cookbooks