Hungarian Peppers with Ratatouille Stuffing

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Hungarian Peppers with Ratatouille Stuffing

Hungarian Peppers with Ratatouille Stuffing - Abundant Mediterranean vegetables puts you in the holiday mood - relaxation included!

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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
240
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie240 cal.(11 %)
Protein7 g(7 %)
Fat16 g(14 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage7.8 g(26 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E5.4 mg(45 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5 mg(42 %)
Vitamin B₆0.7 mg(50 %)
Folate146 μg(49 %)
Pantothenic acid1 mg(17 %)
Biotin9.4 μg(21 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C171 mg(180 %)
Potassium882 mg(22 %)
Calcium93 mg(9 %)
Magnesium58 mg(19 %)
Iron2.5 mg(17 %)
Iodine6 μg(3 %)
Zinc1.1 mg(14 %)
Saturated fatty acids2.4 g
Uric acid64 mg
Cholesterol0 mg

Ingredients

for
4
Ingredients
2 red Hungarian wax peppers
2 yellow Hungarian wax peppers
1 Eggplant
1 Zucchini
300 grams Cherry tomatoes (red and yellow)
6 scallions
5 stalks oregano
1 garlic clove
6 Tbsps olive oil
salt
peppers
300 grams Sprout (such as mung bean sprouts)
1 red chili pepper
2 Tbsps white balsamic vinegar
How healthy are the main ingredients?
olive oilEggplantZucchinioreganogarlic clovesalt

Preparation steps

1.

Rinse, halve and trim the red and yellow Hungarian wax peppers.

2.

Rinse, trim and chop the eggplant and summer squash finely. Rinse the tomatoes and cut into quarters. Rinse and trim 3 scallions, and cut into rings.

3.

Rinse the oregano, shake dry and pluck the leaves. Peel the garlic and chop finely.

4.

For the ratatouille, heat 2 tablespoon olive oil in a pan and saute the garlic in it until soft over medium heat for 1-2 minutes. Add the eggplant, summer squash, tomatoes and scallions. Season with salt and pepper and sprinkle with half the oregano. Cook over medium heat for 5 minutes.

5.

For the salad, rinse the sprouts in hot water and drain. Rinse and trim the remaining scallions, and cut into rings.

Rinse, trim and cut the red chile pepper into strips. For the vinaigrette, stir together the remaining olive oil and balsamic vinegar, season with salt and pepper. Mix the vinaigrette with sprouts, spring onions and red chile pepper.

6.

Stuff the Hungarian wax pepper halves with ratatouille.

7.

Distribute the sprout salad on 4 plates, put 1 stuffed red and 1 stuffed yellow pepper half over, and serve sprinkled with the remaining oregano.