Spicy Pork and Red Pepper Sandwich
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
1035
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,035 cal. | (49 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 170 g | (113 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 624 mg | (16 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Cut the peppers into quarters removing the core and white pith.
2.
Preheat the grill until its hot.
3.
Place the peppers inside upwards on a tray and put under the grill, turn after a five minutes or when they begin to blacken at the edges and cook for a further 5 minutes until the skin begins to blacken.
4.
Remove from the grill and place the peppers in a plastic sandwich bag and leave to cool and sweat.
5.
Remove the peppers from the plastic bag and peel away the blackened skin. Slice the baguettes in half. Slice the chorizo slices into semi-circles.
6.
Fill each baguette with two pieces of pepper, some chorizo, black olive slices, sliced onion and garnish with a little spring onion.
7.
Serve with a dry white wine for a delicious summer lunch.
