Feta Stuffed Peppers
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
411
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 43.1 μg | (72 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 213 mg | (5 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 23.1 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 red paprika
- 1 green paprika
- 500 grams Feta
- 300 grams cream cheese
- 2 small red chili peppers (fresh)
- ⅓ bunch fresh Dill
- 1 garlic clove
- salt
- peppers
- Lettuce (to serve)
Preparation steps
1.
Rinse the peppers, remove the stalk with the cores and leave whole. Remove the ribs. Cut 300 grams (approximately 2 cups) into cubes. Finely grate the rest and stir until smooth with the cream cheese. Rinse the dill, shake dry, and chop finely. Rinse the chilies, cut in half, remove the seeds and ribs and also chop. Peel the garlic and squeeze through a garlic press into the cream cheese mixture. Mix in the feta cheese cubes and season with salt and pepper. Fill the peppers with the cream cheese filling and chill.
After at least one hour, cut peppers into 1 cm (approximately 1/3 inch) thick slices and arrange on lettuce leaves.
2.
Serve with fresh bread.
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