Peppers Stuffed with Vegetables
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
302
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 38.8 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 250 mg | (263 %) | ||
| Potassium | 582 mg | (15 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 red Bell pepper
- Fat (for the pan)
- 250 grams yellow Cherry tomatoes
- 80 grams black, pitted Olives
- 3 sprigs Basil
- 3 sprigs oregano
- 3 sprigs parsley
- 2 sprigs mint
- olive oil
- 5 Tbsps freshly grated Parmesan
- 1 scoop Mozzarella (125 grams)
- salt
- freshly ground peppers
- balsamic vinegar (for drizzling)
Preparation steps
1.
Preheat the oven to 200 ° c upper and lower heat.
2.
Rinse and halve bell peppers, remove seeds and ribs. Arrange peppers in a buttered baking dish, cut side up. Rinse tomatoes and drain olives. Rinse herbs, shake dry and pluck off leaves. Peel garlic and chop finely. Mix with herbs, 3 tablespoons of olive oil and Parmesan.
3.
Drain mozzarella and cut into small pieces, Arrange tomatoes and olives in pepper halves, top with herb mixture and mozzarella. Season with salt and pepper and bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes.
4.
Arrange peppers on a plate and drizzle with olive oil and Baslsamico. Serve.
