Hungarian Peppers Stuffed with Cream Cheese
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
467
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 410 mg | (10 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Hungarian wax peppers (each 150 grams)
- 1 green chili pepper
- 200 grams cream cheese
- 2 tsps grated Lemon peel
- salt
- freshly ground peppers
- 2 eggs
- 150 grams breadcrumbs
- vegetable oil (for cooking)
- parsley (for garnish)
Preparation steps
1.
Trim peppers, rinse, halve lengthwise and remove the seeds and ribs. Chop the chile finely.
2.
Mix fresh cream cheese, chile and lemon zest together and season with salt and pepper.
3.
Fill cream cheese into each pepper half and smooth.
4.
Beat the eggs in a deep dish. Place breadcrumbs on a shallow dish. Coat pepper halves in egg, then in breadcrumbs.
5.
Heat about 3 cm (approximately 1 1/4 inches) oil in a large frying pan and cook pepper halves 4-5 minutes, to golden brown.
6.
Drain on paper towels.
7.
Garnish stuffed green peppers with parsley and serve.
