Peppers Stuffed with Ground Beef
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
464
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 12.1 mg | (101 %) | ||
| Vitamin K | 74 μg | (123 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 257 μg | (86 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 380 mg | (400 %) | ||
| Potassium | 1,579 mg | (39 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 slices Toast
- 500 grams Ground beef
- 1 egg
- 1 onion
- 2 tsps herbes de Provence
- Caraway
- salt
- white freshly ground pepper
- 6 small Bell pepper
- 1 bunch Soup vegetables
- 1 bunch scallions
- 2 Tbsps vegetable oil
- 6 fresh or dried bay leaves
- 125 milliliters clear Broth (Instant)
- 1 Tbsp chopped parsley
Preparation steps
1.
Soak toast in water. Place ground meat and egg into a bowl. Peel and dice onion, add to the bowl together with squeezed bread and herbs de Provence, season with caraway, salt and pepper. Mix well.
2.
Cut off lids from the peppers and remove seeds and ribs. Rinse and pat dry peppers and stuff with ground meat mixture.
3.
Peel, rinse and finely chop soup vegetables. Rinse scallions and cut into thin rings. Heat oil in a pan and saute soup vegetables for a few minutes. Add peppers and bay leaves and saute briefly.
4.
Add broth to the pan and simmer, covered, for about 40 minutes. Add scallions and cook for another 5 minutes. Season vegetables with salt and pepper. Sprinkle with parsley and serve.
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