Hungarian Stuffed Peppers with Rice

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Hungarian Stuffed Peppers with Rice
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
432
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie432 cal.(21 %)
Protein20 g(20 %)
Fat16 g(14 %)
Carbohydrates50 g(33 %)
Sugar added0 g(0 %)
Roughage6.9 g(23 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E9.3 mg(78 %)
Vitamin K38.6 μg(64 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin9.4 mg(78 %)
Vitamin B₆0.9 mg(64 %)
Folate156 μg(52 %)
Pantothenic acid1.4 mg(23 %)
Biotin14.5 μg(32 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C261 mg(275 %)
Potassium941 mg(24 %)
Calcium51 mg(5 %)
Magnesium69 mg(23 %)
Iron2.9 mg(19 %)
Iodine8 μg(4 %)
Zinc3.6 mg(45 %)
Saturated fatty acids5.2 g
Uric acid153 mg
Cholesterol39 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
4 green Bell pepper
200 grams Long grain rice
salt
2 onions
4 garlic cloves
3 sprigs parsley
2 Tbsps vegetable oil
250 grams mixed Ground meat
freshly ground peppers
1 Tbsp sweet ground paprika
5 ripe Tomatoes
1 red chili pepper
300 milliliters Vegetable broth
How healthy are the main ingredients?
Long grain riceparsleysaltoniongarlic cloveTomato

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F). Rinse the bell peppers, cut off top thirds and remove ribs and seeds. Cook the rice with a ratio of 1:2 boiling salted water until al dente, 20-25 minutes.

2.

Meanwhile, peel 1 onion and 2 cloves of garlic and chop finely. Rinse the parsley, shake dry, pluck off the leaves and chop finely.

3.

In a pan, heat the oil and sauté the onion and garlic until translucent, 1-2 minutes. Add the ground meat and cook until browned. Stir in rice and parsley, season with salt, pepper and paprika and place in the hollowed-out peppers.

4.

Rinse the tomatoes, remove stems, carve an X in the bottom and plunge in boiling water, then remove. Peel off skins, halve tomatoes and remove seeds. Finely chop flesh. 

5.

Peel the remaining onion and garlic and chop finely. Chop chile pepper finely. Mash all with the diced tomatoes, divide mixture among stuffed peppers and replace pepper tops. Place peppers in a baking dish, pour broth around peppers and simmer, covered, for about 30 minutes in the preheated oven. Then remove the lid and let simmer for another 10 minutes. Serve immediately.

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