Peppers Stuffed with Rice and Feta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 29.4 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 250 mg | (263 %) | ||
| Potassium | 776 mg | (19 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 150 grams Long grain rice
- salt
- 4 Bell pepper (Red and yellow)
- 150 grams Eggplant
- 1 Red onion
- 1 garlic clove
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 1 tsp dried herbes de Provence
- 250 grams Cherry tomatoes
- 250 grams Feta
- 200 milliliters dry white wine
- 200 milliliters Vegetable broth
- 2 Tbsps Pine nuts
- Basil (for garnishing)
Preparation steps
Cook rice in about 300 ml (approximately 1 1/4 cup) of boiling salted water for about 15 minutes until al dente. Drain, if necessary, and cool.
Rinse and halve bell peppers, remove seeds and ribs. Arrange peppers in a roasting pan. Rinse and pat dry eggplants, trim the ends and dice into small cubes. Season with salt and let stand for about 10 minutes. Peel onion and garlic and chop finely. Heat oil in a pan and saute onion and garlic for a few minutes. Add eggplants and saute for about 4-5 minutes or until soft, stirring. Add rice and mix well, season with salt, pepper and herbs. Rinse and halve tomatoes. Crumble feta cheese. Stuff pepper halves with rice mixture, top with tomatoes and feta. Add wine and broth to the roasting pan and bake peppers in preheated oven at 200°C (approximately 400°F) for about 30 minutes. During the last 5 minutes of baking, sprinkle peppers with pine nuts.
Remove peppers from the oven and transfer to plates. Garnish with basil and serve.
