Peppers with Rice Stuffing
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
390
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 60 μg | (100 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 243 mg | (256 %) | ||
| Potassium | 583 mg | (15 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 yellow Bell pepper
- 200 grams short grain rice
- ¾ l 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)
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.
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