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Mini Peppers with Fish Filling

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Mini Peppers with Fish Filling
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
ready in 12 h. 55 min.
Ready in
Calories:
648
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie648 kcal(31 %)
Protein90.26 g(92 %)
Fat25.03 g(22 %)
Carbohydrates15.39 g(10 %)
Sugar added0 g(0 %)
Roughage6.32 g(21 %)
Vitamin A976.08 mg(122,010 %)
Vitamin D5.44 μg(27 %)
Vitamin E6.65 mg(55 %)
Vitamin B₁0.58 mg(58 %)
Vitamin B₂0.56 mg(51 %)
Niacin29.18 mg(243 %)
Vitamin B₆1.9 mg(136 %)
Folate228.81 μg(76 %)
Pantothenic acid2.6 mg(43 %)
Biotin1.32 μg(3 %)
Vitamin B₁₂13.61 μg(454 %)
Vitamin C225.51 mg(237 %)
Potassium2,953.55 mg(74 %)
Calcium330.09 mg(33 %)
Magnesium275.82 mg(92 %)
Iron6.66 mg(44 %)
Iodine4.08 μg(2 %)
Zinc2.99 mg(37 %)
Saturated fatty acids3.62 g
Cholesterol206.84 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 cups
salt cod (soaked in cold water overnight, then drained and rinsed a few more times)
2
Plum tomato (seeded and roughly diced)
1 cup
1
Parsley leaf (roughly chopped)
cup
8
small, red Bell pepper tops removed (but reserved) with seeds and insides scooped out

Preparation steps

1.
Pre-heat the oven to 200°C | 400F | gas 6.
2.
Place the salt cod in a large mixing bowl and flake using a fork. Add the diced tomato, spinach leaves, chopped parsley and seasoning.
3.
Mix well and spoon into the main cavity of the peppers. Arrange in a roasting/gratin dish and drizzle generously with the olive oil.
4.
Season the peppers well, then arrange the reserved pepper tops back in place on top.
5.
Roast for 25-30 minutes until the filling is hot and the peppers are softened.
6.
Remove and leave to stand for a few minutes before serving.