Peppers Stuffed with Ground Meat
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
418
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 31.7 μg | (53 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 249 mg | (262 %) | ||
| Potassium | 1,085 mg | (27 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 green Bell pepper
- 1 White roll (day-old)
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 300 grams mixed Ground meat
- 100 grams cooked Rice
- 250 milliliters Broth
- 1 egg
- salt
- freshly ground peppers
- 4 Tbsps Tomato paste
- 2 tsps ground paprika (sweet)
- 3 Tomatoes (peeled, seeded and cut into chunks)
Preparation steps
1.
Rinse and dry bell peppers, cut off lids (set them aside). Remove seeds and ribs. Soak bread in lukewarm water. Peel onion and garlic, chop finely. Heat 1 tablespoon of oil in a pan and saute onion and garlic until soft. Remove from the pan and cool slightly. Combine with ground meat, egg, well-squeezed bread and rice and knead well, season with salt and pepper. Stuff peppers with the mixture and replace lids, brush with remaining olive oil. Whisk tomato paste with broth and paprika, pour into a pan, add tomato chunks. Arrange peppers in a pan and simmer, covered, for about 45 minutes on low heat. If necessary, add more water to the pan.
2.
Arrange peppers on plates and drizzle with cooking sauce. Serve.
