Peppers Stuffed with Rice, Pinenuts and Hazelnuts
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
574
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 574 cal. | (27 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 24.6 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 237 mg | (249 %) | ||
| Potassium | 734 mg | (18 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Red Bell pepper
- 350 grams cooked Long grain rice
- 4 Tbsps Pine nuts
- 2 Tbsps grated Hazelnuts
- 1 Tbsp butter
- 50 grams pitted black Olives
- 4 Tbsps raisins
- 1 bunch Basil
- 1 Tbsp lemon juice
- salt
- peppers
Preparation steps
1.
Toast the pine nuts in a dry skillet. Soak the raisins in lukewarm water to plump, then drain and squeeze well. Finely chop the olives. Add the cooked rice, mix with salt, pepper and lemon juice.
2.
Rinse the basil, shake dry and chop. Set some aside for garnish, stir the rest into the rice mixture. In a skillet, heat the butter and sauté the hazelnuts until lightly golden.
3.
Rinse and halve the peppers lengthwise. Remove the white ribs, the peppers with the rice and garnish with remaining basil.
