Peppers with Couscous and Bean Filling
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
382
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 43.7 μg | (73 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 243 mg | (256 %) | ||
| Potassium | 658 mg | (16 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Place couscous in a bowl. Pour 250 ml (approximately 1 cup) of boiling water over the couscous and allow it to swell.
2.
Cut the tops off of the peppers and set aside. Remove the seeds and ribs and rinse the peppers and pat dry.
3.
Peel the onion, finely dice and saute in butter until translucent.
4.
Drain and rinse the beans and mix with the lemon juice, herbs, onions, pine nuts and 2 tablespoons oil. Season with salt and pepper and mix in the couscous. Fill the peppers with the bean and couscous mixture and cover with the tops of the peppers.
5.
Coat a casserole dish with the remaining olive oil, arrange the stuffed peppers in it, cover with aluminum foil and bake in preheated oven (180°C) (approximately 350°F) for 35 minutes.
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