Filled Green Peppers
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
227
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 349 mg | (9 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 cups vegetable stock
- 1 ¼ cups Long grain rice
- 4 green peppers
- 2 Tbsps olive oil
- 6 Tomatoes (deseeded and diced)
- 1 clove garlic cloves (finely chopped)
- 2 Tbsps freshly chopped thyme
- 2 Tbsps grated Parmesan
- cayenne pepper
Preparation steps
1.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4, and oil a casserole dish.
2.
Bring the stock to the boil and add the rice. Cover and cook for around 15 minutes. The rice will still be quite firm.
3.
Slice the tops off the peppers and place them in the dish.
4.
Mix the tomatoes, garlic, thyme, parmesan and remaining oil through the rice. Season to taste with salt and cayenne pepper and spoon the mixture into the peppers. Place the lids on top and bake in the oven for 25-30 minutes.
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