Roast Peppers with Soft Cheese
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(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
222
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 222 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 137 mg | (144 %) | ||
| Potassium | 469 mg | (12 %) | ||
| Calcium | 262 mg | (26 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅛ cups Ricotta cheese
- 3 Tbsps grated Parmesan
- 2 Tbsps extra virgin olive oil
- 1 clove garlic cloves (finely chopped)
- 1 Tbsp chopped Chives
- 1 tsp fresh thyme
- 1 tsp rosemary (finely chopped)
- salt
- ground Black pepper
- 2 large, yellow Bell pepper (halved, seeds removed)
- 3 Tomatoes (quartered)
- To garnish
- Lemon wedge
- thyme
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a baking dish.
2.
Mix together the ricotta, Parmesan, 1 tablespoon olive oil, garlic, herbs, salt and pepper and stir well.
3.
Put the pepper halves into the baking dish. Drizzle with the remaining oil and fill with the ricotta mixture and the tomatoes. Sprinkle with a little pepper.
4.
Bake for 20-25 minutes, until the peppers are tender and browned. Garnish with lemon wedges and thyme.
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