Peppers Stuffed with Rice, Celery and Pine Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 591 cal. | (28 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.9 g | (40 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 55.9 μg | (93 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 247 mg | (260 %) | ||
| Potassium | 1,109 mg | (28 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 193 mg | (64 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 250 grams long-grained Wild rice
- salt
- 2 Red Bell pepper
- 2 yellow Bell pepper
- 6 stalks Celery
- 1 white yellow onion
- 1 garlic clove
- 75 grams Pine nuts
- 2 Tbsps olive oil
- peppers
- 2 Tbsps lemon juice
- 100 grams Crème fraiche
- Fat (for the pan)
- parsley (for garnishing)
Preparation steps
Cook long-grained wild rice according to package instructions in boiling salted water until al dente.
Rinse and dry bell peppers. Cut off lids and remove seeds and ribs carefully.
Peel and rinse celery, dice finely. Peel onion and garlic, chop finely.
Toast pine nuts in a dry pan and remove from pan. Heat olive oil in a pan and saute onion, garlic and celery for a few minutes. Season with salt and pepper. Deglaze pan with lemon juice, add crème fraîche.
Drain cooked rice and rinse in cold water. drain again and combine with celery mixture and pine nuts. Season to taste.
Stuff peppers with rice mixture and arrange in a greased baking dish. Cover with aluminum foil and bake in preheated oven at 200°C (approximately 400°F) for about 20-30 minutes.
Garnish with parsley and serve.
