Healthy Grilling
Grilled Peppers with Tomato Stuffing
(3 votes)
(3 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
140
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 140 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 33.7 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 261 mg | (275 %) | ||
| Potassium | 716 mg | (18 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Red Bell pepper
- 3 Tbsps olive oil
- salt
- 18 ozs Cherry tomatoes (Red and yellow)
- 2 shallots
- 3 fresh garlic cloves
- 1 handful Basil
- 2 Tbsps balsamic vinegar
- freshly ground peppers
Preparation steps
1.
Rinse bell peppers, halve lengthwise and remove seeds and ribs. Brush skin side with oil and season with salt. Arrange on a baking sheet and place on a hot grill, cut side down. Grill for 8-10 minutes.
2.
Rinse and halve tomatoes. Peel shallots and garlic, chop shallots finely and cut garlic into thin slices. Rinse basil, shake dry, pluck off leaves and chop finely. Combine tomatoes, garlic, shallots and basil, drizzle with balsamic vinegar and 2 tablespoons of oil, season with salt and pepper and mix well.
3.
Brush skin side of peppers with remaining oil and stuff peppers with tomato mixture. Grill for 5 minutes more in a closed grill. Arrange on large platter and serve.
