Peppers Stuffed with Ground Meat
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
521
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 29.7 μg | (50 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 241 mg | (254 %) | ||
| Potassium | 914 mg | (23 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Bell pepper (Red and yellow)
- 2 scallions
- 2 garlic cloves
- 60 grams black Olives (pitted)
- 500 grams mixed Ground meat
- 4 Tbsps canned Tomatoes
- 1 egg
- 1 tsp ground paprika (hot)
- 1 tsp ground paprika
- 1 tsp herbes de Provence
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 150 grams Feta
Preparation steps
1.
Line baking pan with parchment paper.
2.
Rinse peppers and halve lengthwise. Remove seeds and ribs, leaving stems intact. Rinse and dry scallions, cut into thin rings. Set aside a little bit of scallions for garnishing. Peel garlic and chop finely. Drain olives and halve. Combine ground beef in a bowl with scallions, garlic and olives. Add tomato puree, egg, both paprikas and herbs. Season with salt and pepper. Stuff pepper halves with the mixture and arrange in a baking pan. Drizzle with oil and bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes.
3.
Drain feta. Cut into small cubes and spread on peppers during the last 10-15 minutes of baking.
4.
Sprinkle with remaining scallions and serve.
