Paprika Stuffed with Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 103 mg | (3 %) | ||
| Calcium | 258 mg | (26 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 78 μg | (39 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 1 g |
Ingredients
Preparation steps
Rinse the paprikas, pat dry and cut out a lid from each paprika with a knife. Cut out the ribs with the knife and tap out the seeds. Place the hollowed paprikas on a baking sheet lined with parchment paper. Bake under a preheated broiler at high heat for 7-10 minutes, watching carefully and turning repeatedly so that the skin is dark on all sides.
Take out the paprikas and scrape the skin (careful, hot!).
Add the feta cheese in a bowl and mash coarsely with a fork. Peel and squeeze the garlic through a garlic press. Mix in the pressed garlic, oregano, rosemary and cream cheese into the feta cheese, and season with salt and pepper.
Stuff the paprikas with feta cheese mixture and place on a greased baking sheet.
Season the stuffed paprikas on outside with a pinch of salt and pepper and sprinkle with a little olive oil. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 5-10 minutes.
Remove the baked paprikas from the oven, arrange on a plate and sprinkle with lemon juice. Serve garnished with rosemary and a lemon wedge.
