Colorful Stuffed Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 128 μg | (213 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 201 μg | (67 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 264 mg | (278 %) | ||
| Potassium | 766 mg | (19 %) | ||
| Calcium | 259 mg | (26 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 100 grams Spinach
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- ¾ l Vegetable broth (Instant)
- 150 grams Polenta
- ½ lemon (zest and juice)
- 3 eggs
- salt
- peppers (freshly ground)
- 250 grams crushed Tomatoes
- 75 grams grated Gruyere
- 4 Bell pepper
Preparation steps
Rinse the spinach and cooking in boiling water. Drain.
Peel the onions and garlic and chop finely. Heat the olive oil and saute the onions and garlic . Add 1/2 liter (approximately 2 cups) of vegetable broth. Bring to a boil, stir in the polenta. Let soak for a few minutes. Stir in the lemon zest, juice, eggs, and season with salt and pepper.
Separate the polenta into 3 portions. Chop the spinach. Stir the spinach into 1/3 of the polenta. Stir the cheese into of 1/3 the polenta. Stir the tomatoes into the last 1/3 of the polenta.
Cut a lid off the peppers and set aside. Remove the seeds and membranes. Rinse and pat dry.
Press the spinach polenta and cheese polenta into the peppers. Top with the tomato polenta. Flatten each layer in. Replace the top of the peppers on the filled peppers.
Place the peppers in a greased baking dish with the lid on the pot.
Take the remaining broth with the remaining polenta and mix with salt and pepper. Pour into the baking dish. Bake in a preheated oven at 180°C (approximately 350°C) for 40-50 minutes. Remove from the oven and serve while warm.
