Healthy Stuffed Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 640 cal. | (30 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 20 mg | (167 %) | ||
| Vitamin K | 46.6 μg | (78 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 241 mg | (254 %) | ||
| Potassium | 1,064 mg | (27 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 174 mg | (58 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 red Bell pepper
- 300 grams Millet
- 200 grams Tofu
- 1 large egg
- 2 Tbsps Pastry flour
- 1 Tbsp Parmesan (freshly grated)
- 1 Tbsp fresh thyme
- 1 Tbsp parsley (finely chopped)
- 1 garlic clove (crushed)
- salt
- peppers (freshly ground)
- olive oil (Extra virgin)
- vegetable oil (for frying)
- 1 jar Tomato sauce (organic)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the peppers and cut in half lengthwise, remove seeds and white pith. Cook the millet according to package directions in salted water, then drain and set aside. Thoroughly dry the tofu with paper towels, cut into cubes, dip in the beaten egg, and coat with flour and parmesean. Fry the tofu in 2-3 tablespoons of hot oil over medium heat until golden brown. Season with salt and pepper. Mix the millet with the herbs, garlic, salt, pepper and 2-3 tbsp of good olive oil. Mix in the fried tofu and fill the pepper halves with the stuffing. Spread the tomato sauce over the base of a roasting dish and place the pepper halves in it. Cook in the preheated oven for 25 minutes. Serve the stuffed peppers with the sauce, sprinkled with coarse salt.
