Peppers Stuffed with Mashed Potatoes
Healthy, because
Even smarter
Nutritional values
Sweet potatoes are a great source of energizing carbohydrates, and peppers are a great source of vitamin C and antioxidants.
You can also use regular potatoes instead of sweet potatoes.
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
| Vitamin A | 3.7 mg | (463 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 18.3 mg | (153 %) | ||
| Vitamin K | 29.4 μg | (49 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 313 mg | (329 %) | ||
| Potassium | 1,371 mg | (34 %) | ||
| Calcium | 428 mg | (43 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 36 ozs Sweet potato
- 4 red and green Bell pepper (2 of each)
- 2 onions
- 1 Tbsp butter
- 7 ozs grated Cheese (such as Gouda or Cheddar)
- salt
- freshly ground pepper
- Nutmeg
- 8 ozs Vegetable broth
- 1 Tbsp Sunflower seed
- 1 Tbsp chopped parsley
Preparation steps
Preheat the oven to 425°F.
Peel the potatoes, rinse, cut into pieces and cook in salted water for about 25 minutes.
Cut off the tops of the peppers, remove the seeds, cut out white interior skins, rinse, shake dry and finely dice.
Peel the onions, dice and sweat in a pan glazed with butter, then set aside.
Drain the potatoes. Mash the potatoes with a potato masher, adding about half of the vegetable broth. Stir in the onions and 5 ounces of grated cheese. Season with salt, pepper, and nutmeg.
Fill the peppers with the mashed potatoes and put into a baking pan. Sprinkle with the remaining cheese and sunflower seeds and pour in the remaining broth. Bake in a preheated oven (425°F) for about 35 minutes. Serve sprinkled with parsley.
