Cooked Pepper and Ham Pita
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Calories:
391
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 506 mg | (13 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Artichoke hearts (canned)
- 150 grams cream cheese (such as Philadelphia)
- salt
- freshly ground peppers
- ½ handful Chives
- 100 grams Greek Yogurt (0.1% fat)
- ½ Red Bell pepper
- ½ green Bell pepper
- ½ yellow Bell pepper
- 2 Tbsps olive oil
- 2 pinches rubbed oregano
- 1 Flatbread (such as pita)
- 180 grams Boiled ham (thinly sliced)
Preparation steps
1.
Drain the artichoke hearts in a sieve and puree finely together with the cream cheese in a blender. Season with salt and pepper. Rinse the chives, shake dry and cut into small rolls. Mix the chives and the yogurt and season with salt and pepper.
2.
Trim the peppers, rinse, remove seeds and ribs and cut into thin strips. Heat the olive oil in a pan and cook peppers for 6-8 minutes, stirring occasionally. Season with salt and pepper and sprinkle with oregano. Allow to cool.
3.
Halve the pita bread horizontally and brush the bottom with artichoke cream. Top with the ham and distribute the pepper strips on ham. Spread on the yogurt and cover with the top of the pita bread. To serve, cut into wedges.
