Marinated Peppers
Marinated Peppers - Quick dish: Antipasti, prepared wonderfully
Healthy, because
Even smarter
Nutritional values
Peppers contain several antioxidants in high concentrations: vitamin C, vitamin E and beta-carotene. This power trio protects the cells from aggressive oxygen compounds that play a role in various diseases (e.g. cancer and cardiovascular diseases).
Ideal companion for eating your fill: ciabatta. Vegetarians omit the turkey breast cold cuts and instead increase the amount of peppers a little.
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 143 mg | (151 %) | ||
| Potassium | 494 mg | (12 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 Bell pepper (1 red, 1 yellow, 200 grams)
- 1 garlic clove
- ½ lemon
- salt
- peppers
- 2 Tbsps balsamic vinegar
- 3 Tbsps olive oil
- ½ bunch Tarragon
- 1 pc Parmesan (20 grams)
- 3 ozs Smoked turkey breast (sliced)
Kitchen utensils
Preparation steps
Cut bell peppers in half, remove the seeds and rinse. Lay with the cut-side down on a baking sheet and broil under the preheated oven broiler until the skin blisters, watching carefully.
Meanwhile, peel the garlic and chop finely. Rinse half lemon in hot water, grate about half of the peel finely and squeeze the juice.
Dampen a cloth. Cover the bell peppers with it and allow to cool. Then remove the skins, cut the bell peppers into wide strips and place on a plate.
Add lemon juice, lemon zest, salt and pepper to taste, balsamic vinegar and olive oil to a small bowl and mix. Drizzle over bell peppers and leave for about 15 minutes.
Rinse tarragon, shake dry, pluck leaves and chop.
Grate Parmesan. Sprinkle Parmesan cheese and tarragon over the bell pepper strips. Form turkey breast slices into rolls and serve with the peppers.
