Grilled Peppers with Millet Cottage Cheese Filling
Grilled Peppers with millet cottage cheese filling - Spicy shell, creamy core.
Healthy, because
Even smarter
Nutritional values
Granular cream cheese, also called cottage cheese, is very popular among athletes. It has a lot of high-quality protein, which is especially important for muscle building. Millet is a gluten-free grain that scores with a lot of blood-forming iron.
Outside the grilling season, you can also prepare the delicious veggie dish in the oven.
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 13.9 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 335 mg | (8 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 ¾ ozs Millet
- 8 ozs Red Hungarian wax pepper
- 1 tsp Canola oil
- 2 sprigs rosemary
- 1 garlic clove
- 7 ozs Cottage cheese
- 1 Tbsp olive oil
- salt
- peppers
- sweet ground paprika
- 2 parsley
Preparation steps
Rinse millet, drain and cook in twice the amount of boiling water for about 15 minutes over medium heat, remove from heat and let swell for 10 minutes. Then leave to cool.
Meanwhile, cut peppers in half lengthwise, remove seeds, wash and coat outside with canola oil. Wash rosemary, shake dry, finely chop needles. Peel and finely chop garlic.
Mix cottage cheese with millet, garlic, rosemary and olive oil and season with salt, pepper and paprika powder.
Fill peppers with millet mixture and grill on preheated grill, covered, for 10-15 minutes.
In the meantime, wash the parsley, shake dry and finely chop the leaves. Remove and sprinkle the stuffed peppers with parsley.
