Roast Pepper Rolls with Cheese Stuffing

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Roast Pepper Rolls with Cheese Stuffing
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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
344
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie344 cal.(16 %)
Protein11 g(11 %)
Fat29 g(25 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage4.6 g(15 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.1 μg(1 %)
Vitamin E7.3 mg(61 %)
Vitamin K41.2 μg(69 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.5 mg(36 %)
Folate136 μg(45 %)
Pantothenic acid0.7 mg(12 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C244 mg(257 %)
Potassium460 mg(12 %)
Calcium160 mg(16 %)
Magnesium38 mg(13 %)
Iron1.6 mg(11 %)
Iodine34 μg(17 %)
Zinc0.9 mg(11 %)
Saturated fatty acids12.7 g
Uric acid28 mg
Cholesterol47 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
2 big red Bell pepper
2 big green Bell pepper
150 grams Greek Feta
100 grams cream cheese
1 garlic clove
½ bunch Dill
½ bunch parsley
salt
freshly ground peppers
4 Tbsps lemon juice
4 Tbsps olive oil
50 grams black Olives (pitted, coarsely chopped)
Basil (for garnish)
How healthy are the main ingredients?
Fetacream cheeseOliveolive oilDillparsley

Preparation steps

1.

Heat the broiler with the rack 6  inches from the heat source. Rinse the peppers, cut in half lengthwise and remove the seeds and white ribs. Place the halves, cut-side down on aluminum foil and broil and grill until the skin is black. Remove the peppers from the oven, place on a plate, cover with a damp cloth and when cool enough to handle, peel the peppers.

2.

In a bowl, mash the feta cheese with a fork and mix it well with cream cheese. Peel the garlic and press through a garlic press. Rinse the herbs, shake dry, pluck off the leaves, chop and mix with the cheese mixture. Season with salt, pepper and 1 tablespoon of lemon juice.

3.

Spread 1 tablespoon of the cheese mixture over the inside of the peppers and smooth. Roll it up, cover and refrigeate at least 1 hour.

4.

To serve, cut into 1 cm (approximately 1/2-inhc) thick slices and arrange on plates. In a bowl, whisk together the remaining lemon juice and olive oil and season with salt and pepper. Drizzle the dressing over the sliced peppers, sprinkle with chopped olives and garnish with basil leaves.