Charred and Filled Peppers

0
Average: 0 (0 votes)
(0 votes)
Charred and Filled Peppers
share Share
print
bookmark_border Copy URL
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
268
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie268 cal.(13 %)
Protein10 g(10 %)
Fat6 g(5 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E6.1 mg(51 %)
Vitamin K22.5 μg(38 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.5 mg(36 %)
Folate121 μg(40 %)
Pantothenic acid0.8 mg(13 %)
Biotin8.4 μg(19 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C236 mg(248 %)
Potassium463 mg(12 %)
Calcium104 mg(10 %)
Magnesium62 mg(21 %)
Iron1.8 mg(12 %)
Iodine9 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1.7 g
Uric acid62 mg
Cholesterol4 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 ½ cups Basmati rice
2 Tbsps finely chopped Fresh herbs (parsley and basil)
2 Tbsps Pine nuts
1 Tbsp lemon juice
0.333 cup freshly grated Parmesan
4 Bell pepper (red and yellow)
How healthy are the main ingredients?
Basmati ricePine nutsParmesan

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.