Peppers Stuffed with Ground Meat
Nutritional values
(Percentage of daily recommendation)
| Calorie | 571 cal. | (27 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 72.4 μg | (121 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 227 μg | (76 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 307 mg | (323 %) | ||
| Potassium | 1,195 mg | (30 %) | ||
| Calcium | 330 mg | (33 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 4 red Bell pepper
- 1 onion
- 2 carrots
- 1 sm stalk Leeks
- 2 Tbsps butter
- 200 milliliters Vegetable broth
- 300 grams ground pork
- 2 eggs
- 100 grams Gruyere
- salt (pepper)
- ground paprika (sweet)
- breadcrumbs (as needed)
- 1 big, yellow Bell pepper
- 2 Tbsps vegetable oil
- 200 milliliters Vegetable broth
- 2 Tbsps Sour cream
Preparation steps
Rinse and halve red bell peppers, remove seeds and ribs. Peel onion and chop finely. Peel carrots and cut into strips, then cut into small cubes. Cut leeks into thin short strips. Heat 1 tablespoon of butter in a large frying pan and saute onion until soft. Add ground meat and saute until crumbly, stirring. Add prepared vegetables and saute for about 5 minutes. Add broth and bring to a boil. Whisk eggs and add to the mixture. Add breadcrumbs to make firm mixture and season with salt, pepper and paprika. Stuff pepper halves with the mixture. Butter baking pan and arrange peppers in it. Bake in preheated oven ar 200°C (approximately 400°F) for about 30 minutes. Baste with some water occasionally. Sprinkle with grated Gruyere cheese and bake for another 15 minutes. Cut yellow pepper into cubes. Heat oil in a pan and saute pepper for about 10 minutes or until soft. Puree and combine with sour cream, season with salt and pepper and simmer briefly.
Arrange two pepper halves per plate and drizzle with yellow pepper sauce. Serve.
