Peppers Stuffed with Cheese Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 33.3 μg | (56 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 105 mg | (111 %) | ||
| Potassium | 1,486 mg | (37 %) | ||
| Calcium | 449 mg | (45 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 1 stalk Leeks
- water
- milk
- 2 pkgs Instant mashed potato (Each for 3 servings)
- 150 grams Cheese
- 40 grams marbled, smoked Bacon
- 1 Tbsp butter
- 4 Tbsps Sunflower seed
- Nutmeg
- salt
- white freshly ground pepper
- 2 red, yellow and green Bell pepper
- clear Broth (Instant)
- 1 Tbsp chopped parsley
Preparation steps
Rinse and finely chop leek. Pour water and milk into a saucepan, add leek and bring to a boil.
Add mashed potato powder with a wooden spoon, stirring, to the pan. Grate cheese. Cut bacon into cubes. Heat butter in a pan and cook bacon for a few minutes, add sunflower seeds and toast until golden brown.
Add 100 grams (approximately 3 1/2 ounces) of cheese to hot mashed potatoes. Add bacon and sunflower seed mixture, stirring, and season with freshly grated nutmeg, salt and pepper.
Rinse bell peppers and cut off lids, remove seeds and ribs. Stuff peppers with cheese potatoes and arrange peppers in a baking pan. Replace lids and add broth to the pan.
Cover and bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) for about 40-45 minutes. Uncover during the last 10 minutes and sprinkle with remaining cheese. Sprinkle with parsley and serve.
