Bread Stuffed with Cream Cheese and Bell Pepper Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 397 mg | (10 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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)
Preparation steps
Soak the gelatin in cold water. Thaw the peas.
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.
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.
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.
