Peppers with Tomato Stuffing
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
141
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 141 cal. | (7 %) | ||
| Protein | 8.06 g | (8 %) | ||
| Fat | 4.79 g | (4 %) | ||
| Carbohydrates | 21.31 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 397.94 mg | (49,743 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.38 mg | (20 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 3.39 mg | (28 %) | ||
| Vitamin B₆ | 0.64 mg | (46 %) | ||
| Folate | 68.49 μg | (23 %) | ||
| Pantothenic acid | 0.46 mg | (8 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 164.62 mg | (173 %) | ||
| Potassium | 1,028.67 mg | (26 %) | ||
| Calcium | 131.64 mg | (13 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.82 mg | (12 %) | ||
| Iodine | 1.49 μg | (1 %) | ||
| Zinc | 0.85 mg | (11 %) | ||
| Saturated fatty acids | 2.71 g | |||
| Cholesterol | 12.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 garlic cloves
- 10 Basil
- 5 Bell pepper
- salt
- freshly ground peppers
- 10 Tomatoes
- olive oil
- 50 grams small Caper
- 50 grams pecorino romano
Preparation steps
1.
Peel and halve garlic.
2.
Rinse and halve bell peppers, remove seeds and ribs.
3.
Rinse and dry tomatoes.
4.
Stuff each pepper half with 1/2 of garlic, 1 basil leaf, season with salt and pepper and place 1 tomato in the middle. Brush tomatoes and peppers with oil and arrange in a greased baking dish. Bake in preheated oven at 180°C (approximately 350°C) for about 50 minutes.
5.
Sprinkle with capers and coarsely grated Pecorino and serve.
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