Peppers Stuffed with Saffron Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 28.6 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 255 mg | (268 %) | ||
| Potassium | 708 mg | (18 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 100 grams Long grain rice
- 1 bay leaf
- 1 generous pinch Saffron
- 4 dried Tomatoes
- 1 onion
- 2 garlic cloves
- 1 Tbsp olive oil
- 1 Tbsp Whipped cream
- 100 grams Feta
- 2 stalks scallions
- 2 Tbsps chopped Fresh herbs
- cayenne pepper
- salt
- white peppers
- freshly ground pepper
- 150 grams Natural yogurt
- 1 Tbsp lemon juice
- 1 pinch sugar
- 4 large red Bell pepper
Preparation steps
Cook rice with bay leaf and saffron in boiling salted water according to package information. Drain, rinse in cold water and drain well. Remove bay leaf.
Chop dried tomatoes finely. Peel the onion and finely chop. Peel garlic, press and mix in a bowl with 1 tablespoon oil, cream, onions and tomatoes. Crush feta with a fork. Rinse scallions and chop finely. Mix everything with all the herbs into the rice and season with cayenne.
Rinse peppers, dry, cut off lids and remove seeds and ribs. Lightly season with salt, fill with the rice mixture and replace the lids. Set in an ovenproof dish smeared with oil and bake on the middle rack in a preheated oven (200°C, approximately °F) for about 30 minutes. Mix yogurt with lemon juice and season with salt, pepper and sugar. Serve stuffed peppers with the yogurt.
