Peppers Stuffed with Ground Turkey
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
279
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 29 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 240 mg | (253 %) | ||
| Potassium | 938 mg | (23 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Red Bell pepper
- 2 Tbsps olive oil (for brushing)
- 150 grams Kidney beans (canned)
- 1 shallot
- 2 Tbsps olive oil
- 400 grams Ground turkey
- 100 grams Tomatoes (puréed)
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 250°C (approximately 500°F).
2.
Rinse the peppers, lightly brush with oil and roast, turning occasionally, until the skin is black and bubbles.
3.
Remove from the oven, cover with a damp kitchen cloth, let rest briefly and peel.
4.
Rinse the beans in a colander, drain and chop coarsely.
5.
Peel the shallot, chop finely and sweat with 2 tablespoons oil until softened. Add the ground turkey and cook until crumbly.
6.
Add the tomato purée, season with salt and pepper and simmer over medium heat for about 5 minutes. Add the beans and season again with salt and pepper.
7.
Cut the peppers in half, remove the seeds and pith, fill with the meat mixture and serve with rice, if desired.
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