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Charred and Filled Peppers

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Charred and Filled Peppers
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
371
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie371 kcal(18 %)
Protein11.7 g(12 %)
Fat5.96 g(5 %)
Carbohydrates65.15 g(43 %)
Sugar added0 g(0 %)
Roughage2.62 g(9 %)
Vitamin A75.21 mg(9,401 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.47 mg(4 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.28 mg(20 %)
Folate12.73 μg(4 %)
Pantothenic acid0.17 mg(3 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C97.01 mg(102 %)
Potassium222.82 mg(6 %)
Calcium151.87 mg(15 %)
Magnesium17.1 mg(6 %)
Iron0.77 mg(5 %)
Iodine1.19 μg(1 %)
Zinc0.48 mg(6 %)
Saturated fatty acids2.61 g
Cholesterol8.04 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 ½ cups
2 tablespoons
finely chopped Herbs (parsley and basil)
2 tablespoons
1 tablespoon
0.333 cup
freshly grated Parmesan cheese
4
Bell pepper (red and yellow)

Preparation steps

1.
Add the rice to twice the quantity of salted water. Cover and boil for around 20 minutes until cooked.
2.
Remove from the heat, stir through the herbs, pine nuts, lemon juice and parmesan and season to taste with salt and ground black pepper.
3.
Stuff the rice mixture into the peppers, put the pepper tops back on as 'lids' and tie on firmly with kitchen string.
4.
Grill on the hot, oiled barbecue, turning regularly, for around 10 minutes until lightly charred all over.