Filled Peppers with Black Olives

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Filled Peppers with Black Olives
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Health Score:
Health Score
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
377
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie377 kcal(18 %)
Protein14.15 g(14 %)
Fat26.19 g(23 %)
Carbohydrates23.34 g(16 %)
Sugar added0 g(0 %)
Roughage6.06 g(20 %)
Vitamin A697.73 mg(87,216 %)
Vitamin D0.3 μg(2 %)
Vitamin E3.56 mg(30 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.85 mg(77 %)
Niacin6.04 mg(50 %)
Vitamin B₆1.02 mg(73 %)
Folate133 μg(44 %)
Pantothenic acid1.5 mg(25 %)
Biotin4.96 μg(11 %)
Vitamin B₁₂1.27 μg(42 %)
Vitamin C246.76 mg(260 %)
Potassium712.78 mg(18 %)
Calcium427.51 mg(43 %)
Magnesium54.48 mg(18 %)
Iron2.39 mg(16 %)
Iodine2.88 μg(1 %)
Zinc2.97 mg(37 %)
Saturated fatty acids12.6 g
Cholesterol66.86 mg
Author of this recipe:
How healthy are the main ingredients?
zucchinigarlictomatoFeta cheese

Ingredients

for
4
Ingredients
olive oil (for the dish)
6
fairly small Red pepper (halved lengthways)
1
zucchini (halved lengthways and sliced)
1 clove
garlic (finely chopped)
2
Red onions (cut into wedges)
1 cup
cherry tomatoes
cup
black Olives (pitted, drained)
2 cups
Feta cheese (diced)
2 tablespoons
1 tablespoon
2 tablespoons
finely chopped Herbs (thyme, rosemary and basil)

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and brush an oven-proof dish or baking tray with oil.
2.
Lay the peppers in the dish. Mix all the remaining ingredients together in a bowl. Season with salt and ground black pepper and spoon into the peppers. Bake in the oven for around 35 minutes until browned.
3.
Arrange three pepper halves on each plate and serve.