Mediterranean Pepper Boats
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
254
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 44.6 μg | (74 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 253 mg | (266 %) | ||
| Potassium | 594 mg | (15 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Bell pepper
- 4 Tomatoes
- ⅔ cup cream cheese
- salt
- peppers
- extra-virgin olive oil
- ½ bunch parsley (finely chopped)
Product recommendation
... Add a handful of chopped stoned black olives to the filling.
Preparation steps
1.
Preheat the oven to 200°C | 400F | gas 6.
2.
Cut the peppers in half and deseed and remove any white pith.
3.
Place in a roasting tin, drizzle with oil and season and roast for about 20-25 minutes until starting to collapse.
4.
Plunge the tomatoes into boiling water for 20 seconds. Remove and peel away the skins.
5.
Cut the tomatoes in half and discard the seeds. Dice the flesh.
6.
Place the cream cheese in a bowl, add the tomato concasse and 1 tbsp extra virgin olive oil and season. Mix well.
7.
Spoon the filling into the cavity of the peppers and return to the oven for 5-10 minutes.
8.
Serve warm with the parsley scattered over.
