Roast Pork Stuffed with Peppers

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Roast Pork Stuffed with Peppers
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
845
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie845 cal.(40 %)
Protein55 g(56 %)
Fat49 g(42 %)
Carbohydrates46 g(31 %)
Sugar added0 g(0 %)
Roughage9 g(30 %)
Vitamin A0.8 mg(100 %)
Vitamin D1 μg(5 %)
Vitamin E4.8 mg(40 %)
Vitamin K55.6 μg(93 %)
Vitamin B₁2.7 mg(270 %)
Vitamin B₂0.8 mg(73 %)
Niacin24.7 mg(206 %)
Vitamin B₆1.6 mg(114 %)
Folate162 μg(54 %)
Pantothenic acid3.1 mg(52 %)
Biotin28.5 μg(63 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C134 mg(141 %)
Potassium1,537 mg(38 %)
Calcium135 mg(14 %)
Magnesium114 mg(38 %)
Iron6.9 mg(46 %)
Iodine16 μg(8 %)
Zinc10.1 mg(126 %)
Saturated fatty acids20.1 g
Uric acid477 mg
Cholesterol243 mg
Complete sugar10 g

Ingredients

for
4
For the pork
1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
1 onion
1 kilogram Roasted pork
20 grams clarified butter
l Broth
For the filling
1 Bell pepper
1 Bell pepper
100 grams button Mushroom
200 grams breadcrumbs
1 egg
1 Tbsp parsley
1 Tbsp rosemary
salt
freshly ground peppers
How healthy are the main ingredients?
parsleyrosemaryonioneggsalt

Preparation steps

1.

For the pork: Peel, rinse and chop soup vegetables, Peel and quarter onion. Rinse pork in cold water, pat dry and season with salt and pepper. Heat ghee in a roasting pan and brown meat on all sides. Add onion and soup vegetables to the pan. 

2.

Add broth to the pan and roast pork in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Turn meat over and roast for 20 minutes more.

For the filling: Rinse and halve peppers, remove seeds and ribs and cut into small cubes. Clean mushrooms and chop finely. Combine breadcrumbs, egg, diced peppers, mushrooms and herb and season with salt and pepper.

3.

Add more breadcrumbs to make malleable mixture, if necessary. Remove meat from the oven, cut out wedge shape with a sharp knife at the top and separate slightly, stuff with the filling. Return meat to the oven and roast for 40 minutes more. Remove meat from the pan and keep warm. Bring pan juices to the boil and add a little water, if necessary. Season with salt and pepper. Slice meat and arrange on a wooden board. Serve accompanied by the gravy.