Peppers with Rice Stuffing

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Peppers with Rice Stuffing
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Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
406
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie406 kcal(19 %)
Protein18.24 g(19 %)
Fat19.07 g(16 %)
Carbohydrates46.8 g(31 %)
Sugar added0 g(0 %)
Roughage5.76 g(19 %)
Vitamin A173.14 mg(21,643 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.16 mg(15 %)
Niacin7.08 mg(59 %)
Vitamin B₆0.35 mg(25 %)
Folate32.37 μg(11 %)
Pantothenic acid0.41 mg(7 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C109.92 mg(116 %)
Potassium397.56 mg(10 %)
Calcium222.78 mg(22 %)
Magnesium36.09 mg(12 %)
Iron2.56 mg(17 %)
Iodine1.19 μg(1 %)
Zinc1.13 mg(14 %)
Saturated fatty acids4.16 g
Cholesterol25.51 mg

Ingredients

for
4
Ingredients
4 yellow Bell pepper
200 grams short grain rice
¾ liter Beef broth
1 bunch parsley
½ bunch Basil
4 Anchovy fillet
2 garlic cloves
50 grams grated Parmesan
50 grams olive oil
salt (and pepper)
How healthy are the main ingredients?
Parmesanolive oilparsleyBasilgarlic clovesalt

Preparation steps

1.

Bring the rice with half the broth to a boil and gradually pour in the remaining broth. While stirring, cook about 20 minutes. Rinse peppers, cut covers and remove the seeds and ribs. Rinse herbs and chop finely. Rinse anchovies in cold water and finely chop. Peel garlic and chop finely. Preheat oven to 180°C (approximately 350°F). Mix the slightly cooled rice with herbs, garlic, anchovies, cheese and 2 tablespoons olive oil, season with salt and pepper and fill the peppers. Brush an oven-proof dish with the remaining oil and put in the peppers.

2.

Cover with the lid and cook for 35 minutes.