Hungarian Wax Peppers Stuffed with Chicken
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
6075
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 6,075 cal. | (289 %) | ||
| Protein | 262 g | (267 %) | ||
| Fat | 96 g | (83 %) | ||
| Carbohydrates | 976 g | (651 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 540.7 g | (1,802 %) |
more nutritional values
| Vitamin A | 53.2 mg | (6,650 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 442.2 mg | (3,685 %) | ||
| Vitamin K | 757.6 μg | (1,263 %) | ||
| Vitamin B₁ | 6.3 mg | (630 %) | ||
| Vitamin B₂ | 18.3 mg | (1,664 %) | ||
| Niacin | 322.2 mg | (2,685 %) | ||
| Vitamin B₆ | 69 mg | (4,929 %) | ||
| Folate | 8,303 μg | (2,768 %) | ||
| Pantothenic acid | 42.9 mg | (715 %) | ||
| Biotin | 466.2 μg | (1,036 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 21,003 mg | (22,108 %) | ||
| Potassium | 39,889 mg | (997 %) | ||
| Calcium | 1,622 mg | (162 %) | ||
| Magnesium | 2,215 mg | (738 %) | ||
| Iron | 86.3 mg | (575 %) | ||
| Iodine | 155 μg | (78 %) | ||
| Zinc | 42.6 mg | (533 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 2,708 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 964 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (ready to cook, about 1.2 kg)
- salt
- 2 sprigs mint
- 2 garlic cloves
- 2 slices day-old white bread
- 600 red Hungarian wax peppers
- 100 grams chopped Walnut
- 150 grams Yogurt (0.1% fat)
- freshly ground peppers
- ¼ tsp hot ground paprika
- parsley (for garnish)
Preparation steps
1.
Rinse the chicken and place in a saucepan. Pour with as much cold water such that it is covered. Bring to a boil, season with salt, add the mint, and cook over medium heat for about 60 minutes. Skim off the foam at beginning.
Peel and chop the garlic. Cut the white bread into smaller pieces. Rinse the Hungarian wax pepper, cut in half and remove the seeds.
Remove the cooked chicken from the broth and let cool briefly. Remove the skin and bones from the chicken and cut the meat into small pieces.
2.
Coarsely puree the garlic with white bread, chicken pieces, walnuts, yogurt and paprika in a blender, and season with salt and pepper. Stuff the chicken mixture into the Hungarian wax peppers and serve garnished with parsley.
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