Roast Pepper Rolls with Cheese Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 41.2 μg | (69 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 244 mg | (257 %) | ||
| Potassium | 460 mg | (12 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
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.
