Peppers Stuffed with Ground Meat
Nutritional values
(Percentage of daily recommendation)
| Calorie | 540 cal. | (26 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 61.5 μg | (103 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 265 mg | (279 %) | ||
| Potassium | 1,207 mg | (30 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the sauce
- 1 large onion
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 3 Tbsps Tomato paste
- 2 tsps sweet ground paprika
- 400 grams peeled Tomatoes (canned)
- 150 milliliters Whipped cream
- salt
- peppers (freshly ground)
- sugar
- For the peppers
- 4 large Bell pepper (red, yellow, green)
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 100 grams Long grain rice
- 500 milliliters Beef broth
- 1 handful parsley
- 300 grams mixed Ground meat
- 1 egg
- salt
- peppers
Preparation steps
Step 1
Rinse peppers and cut off tops.
Step 2
Remove seeds and ribs.
Step 3
Peel and finely chop shallot and garlic. Heat butter in a pan and sauté shallot and garlic until translucent. Add rinsed rice and saute together briefly. Add about 200 ml (approximately 3/4 cup) of broth and cook for about 15 minutes until rice is al dente.
Step 4
Rinse parsley and chop finely. Drain rice, if necessary, and mix with ground meat in a bowl. Add parsley and an egg, mix everything together well and season with salt and pepper.
Step 5
Pour some broth in an ovenproof dish. Stuff peppers with meat mixture tightly and cover with cut-off tops.
Step 6
Place peppers in a dish. Bake in preheated oven at 180°C (approximately 350°F) for about 30-40 minutes (depending on the size of peppers). If necessary, add more broth.
Step 7
Prepare sauce. Peel onion and dice finely. heat butter in a pan and saute onion until tranaslucent and sprinkle with flour. Add tomato paste, stir and sauté briefly. sprinkle with paprika.
Step 8
Chop canned tomatoes. Add canned tomatoes with juice to tomato sauce and simmer on low heat for 10 minutes.
Step 9
Add cream to sauce and season with salt and pepper to taste. Sprinkle with sugar to taste. Place cooked peppers onto plates, top with sauce and serve. If desired, serve with parsley potatoes.
