Polenta-Stuffed Peppers
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
147
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 147 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 42.4 μg | (71 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 284 mg | (7 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Cook polenta briefly over low heat in with the broth while stirring. Halve bell peppers, rinse and remove the seeds and ribs. Rinse the parsley, shake dry, pluck off the leaves and chop very finely.
2.
Add thyme, egg, ajvar and quark to the cooked polenta and fold to combine. Season with salt and pepper, pour into the bell pepper halves and bake in preheated oven on the middle rack for 30 minutes.
