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Soft Cheese Pepper Cups

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Soft Cheese Pepper Cups
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
569
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie569 kcal(27 %)
Protein13.97 g(14 %)
Fat53.56 g(46 %)
Carbohydrates11.9 g(8 %)
Sugar added0 g(0 %)
Roughage2.17 g(7 %)
Vitamin A329.92 mg(41,240 %)
Vitamin D0.25 μg(1 %)
Vitamin E1.11 mg(9 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.71 mg(65 %)
Niacin4.24 mg(35 %)
Vitamin B₆0.57 mg(41 %)
Folate38.95 μg(13 %)
Pantothenic acid1.07 mg(18 %)
Biotin2.55 μg(6 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C95.9 mg(101 %)
Potassium340.22 mg(9 %)
Calcium387.23 mg(39 %)
Magnesium30.63 mg(10 %)
Iron0.95 mg(6 %)
Iodine1.19 μg(1 %)
Zinc2.29 mg(29 %)
Saturated fatty acids24.97 g
Cholesterol121.63 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
5 tablespoons
1 ⅔ cups
1 ⅛ cups
2
rosemary (some needles set aside to garnish, rest chopped)

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Cut the tops off the peppers and hollow them out. Brush four ramekins with oil and place the peppers inside.
3.
Mix together the sheep's cheese, cream cheese and the remaining oil. Stir in the chopped rosemary and season with salt and ground black pepper.
4.
Fill the mixture into the peppers and spread evenly. Place the lids on top and roast for around 30 min. If desired, removed the lids at the end of the cooking time and allow the peppers and the filling to brown a little under the grill. Serve garnished with rosemary needles.