Roasted Pumpkin with Peppers and Bacon

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Roasted Pumpkin with Peppers and Bacon
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
234
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie234 cal.(11 %)
Protein13 g(13 %)
Fat16 g(14 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4.7 mg(39 %)
Vitamin K21.4 μg(36 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.6 mg(43 %)
Folate106 μg(35 %)
Pantothenic acid0.7 mg(12 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C134 mg(141 %)
Potassium786 mg(20 %)
Calcium59 mg(6 %)
Magnesium34 mg(11 %)
Iron2.2 mg(15 %)
Iodine4 μg(2 %)
Zinc1.7 mg(21 %)
Saturated fatty acids4.2 g
Uric acid66 mg
Cholesterol33 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
½ small Hokkaido pumpkin
1 red Bell pepper
1 yellow Bell pepper
cold pressed olive oil
freshly ground peppers
salt
150 grams lean Prosciutto (sliced)
1 handful fresh oregano
How healthy are the main ingredients?
oreganoHokkaido pumpkinolive oilsalt

Preparation steps

1.

Rinse the pumpkin, remove the seeds, and thinly slice. Rinse and halve the peppers. Remove the seeds and julienne. Heat 4-5 tablespoons of oil in a large pan. Add the pumpkin, and sauté on all sides. Add the peppers and sear strongly. Reduce the heat, cover, and cook the vegetables for 20-25 minutes.

2.

Stir occasionally to avoid burning (adjust the heat if necessary). Cut the prosciutto into wide strips, and add to the vegetables in the last 2-3 minutes of cooking. Season strongly with salt and pepper. Mix in the oregano, and toss to combine. Place the pumpkin on plates, and serve.

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