Deep-Fried Peppers with Cheese Filling
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
414
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 31 μg | (52 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 333 mg | (8 %) | ||
| Calcium | 302 mg | (30 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the peppers
- 400 grams paprika (small, hot, sour, pickled or larger hot peppers)
- 6 pcs cheese spread or Spreadable cheese wedge
- 2 eggs
- 150 grams Pastry flour
- 2 Tbsps grated Parmesan
- salt
- 150 milliliters milk
- For cooking
- vegetable oil
Preparation steps
1.
For the peppers, cut the peppers lengthwise, so that the peppers remain in one piece and remove the seeds. Then rinse, drain and fill with the soft cheese.
2.
Combine the eggs, flour, Parmesan and a pinch of salt. Mix with the milk to create a thick liquid batter.
For cooking, turn the peppers in some flour, dip in the batter and fry, in portions, in some hot oil. Remove and drain well.
3.
For the dip, chop the onion and mix with the parsley and ketchup.
4.
Serve the stuffed peppers hot and with the dip.
