Metabolism Booster

Peppers Stuffed with Rice and Chickpeas

5
Average: 5 (10 votes)
(10 votes)
Peppers Stuffed with Rice and Chickpeas

Peppers stuffed with rice and chickpeas - Vitamin-rich pod with delicious energy filling. Photo: Iris Lange-Fricke

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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
521
calories
Calories

Healthy, because

Even smarter

Nutritional values

Chickpeas pack this dish with protein. 

Instead of rice, the peppers can also be stuffed with millet, buckwheat or quinoa. 

1 serving contains
(Percentage of daily recommendation)
Calorie521 kcal(25 %)
Protein19 g(19 %)
Fat19 g(16 %)
Carbohydrates68 g(45 %)
Sugar added0 g(0 %)
Roughage19 g(63 %)
Vitamin A1.4 mg(175 %)
Vitamin D0 μg(0 %)
Vitamin E14.6 mg(122 %)
Vitamin K22.6 μg(38 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin11.1 mg(93 %)
Vitamin B₆1.6 mg(114 %)
Folate212.9 μg(71 %)
Pantothenic acid1.7 mg(28 %)
Biotin15.4 μg(34 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C452 mg(476 %)
Potassium1,146 mg(29 %)
Calcium214 mg(21 %)
Magnesium125 mg(42 %)
Iron5.5 mg(37 %)
Iodine14.7 μg(7 %)
Zinc3.1 mg(39 %)
Saturated fatty acids4.8 g
Uric acid295 mg
Cholesterol15.4 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
3 Bell pepper (red and green)
2 tablespoons olive oil
4 tablespoons Long grain rice (parboiled)
½ bunch scallions
2 tomatoes
3 tablespoons Goat cheese
9 ounces chickpeas (drained weight)
1 pinch ground Cumin
1 pinch ground cilantro
salt
peppers
How healthy are the main ingredients?
olive oilLong grain ricetomatoGoat cheesechickpeasCumin

Preparation steps

1.

Wash, clean, halve and seed the peppers. Place in an ovenproof dish, drizzle with oil and pre-bake in a preheated oven at 390°F / 200 °C for about 10 minutes. Cook rice in boiling salted water according to the instructions on the packet.

2.

In the meantime, clean and wash the spring onions and cut them into fine rings. Clean and wash the tomatoes and cut them into fine cubes. Chop goat's cheese finely.

3.

Mix chickpeas with rice, spring onions, tomatoes, spices, and goat cheese. Season with salt and pepper.

4.

Remove the pepper halves from the oven and fill them with the mixture. Bake the stuffed peppers in a preheated oven at 390°F / 200 °C for another 15 minutes and then serve.