Peppers Stuffed with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 43 μg | (72 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 243 mg | (256 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 125 grams Brown rice
- salt
- 4 yellow Bell pepper
- 1 Tbsp raisins
- 1 Tbsp Pine nuts
- 1 onion
- 150 grams button Mushroom
- 1 Tbsp olive oil
- 125 grams Peas (frozen)
- 3 tsps Turmeric
- 1 tsp Ground cinnamon
- ½ tsp cayenne pepper
- 4 Prune
- ½ Cinnamon stick
- 150 milliliters Vegetable broth
- 3 Tbsps Sour cream
Preparation steps
Rinse rice under running water in a sieve and bring to a boil with almost twice the amount of lightly salted water. Cover and cook over low heat for 35-40 minutes.
Thaw peas. Soak raisins in warm water.
Cut off the stem end of each of the bell peppers and reserve for a lid. Remove the ribs and seeds from peppers. Toast the pine nuts in a dry frying pan. Peel onion and chop finely. Clean and trim mushrooms and chop.
Heat oil in a pan and cook the onion until soft, add mushrooms and sauté about 3 minutes. Add peas and purnes and season with turmeric, cinnamon, cayenne pepper and salt. Cover and cook over low heat for 10 minutes. Remove from heat and stir in rice, raisins and pine nuts.
Fill each pepper with a portion of the mixture. Put a lid on top of each. Put the remaining filling into a suitable pan, put the peppers on top and pour in the broth. Cover and cook in a preheated oven (200°C) (approximately 400°F) for 40 minutes. Remove peppers and stir the cream into the remaining mixture in the pan.
