Filling And Healthy Side Dish

Spicy Stuffed Peppers with Bulgur and Halloumi

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(3 votes)
Spicy Stuffed Peppers with Bulgur and Halloumi

Spicy Stuffed Peppers with bulgur and halloumi - Balanced everyday cooking for calorie counters!

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
631
calories
Calories

Healthy, because

Even smarter

Nutritional values

Peppers contain a large amount of various antioxidants, which have been shown to protect cells and reduce cardiovascular disease. Chickpeas provide us with abundant high-quality protein as well as iron - especially interesting for vegetarians.

If you wish, you can also prepare the filling with other legumes: Lentils (for example, mountain lentils, Puy lentils) or kidney beans are also good. If you can't get tomato bell pepper paste, replace it with tomato paste.

1 serving contains
(Percentage of daily recommendation)
Calorie631 kcal(30 %)
Protein32 g(33 %)
Fat25 g(22 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage16.5 g(55 %)
Vitamin A1.1 mg(138 %)
Vitamin D0.6 μg(3 %)
Vitamin E9.1 mg(76 %)
Vitamin K155.2 μg(259 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin13.4 mg(112 %)
Vitamin B₆1.1 mg(79 %)
Folate177 μg(59 %)
Pantothenic acid1.8 mg(30 %)
Biotin16.1 μg(36 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C245 mg(258 %)
Potassium1,028 mg(26 %)
Calcium904 mg(90 %)
Magnesium200 mg(67 %)
Iron7.2 mg(48 %)
Iodine17 μg(9 %)
Zinc6.8 mg(85 %)
Saturated fatty acids12.3 g
Uric acid263 mg
Cholesterol45 mg
Complete sugar14 g

Ingredients

for
4
Ingredients
7 ½ ozs Bulgur
salt
3 ozs Baby spinach
14 ozs chickpeas (can; drained weight)
7 ozs Halloumi cheese
½ oz Fresh herbs (1 handful; mint, parsley)
4 red pointed pepper
1 Tbsp Tomato- bell pepper paste
peppers
2 tsps Harissa paste
1 tsp olive oil
1 garlic clove
5 ozs Yogurt (3.5% fat)
2 Tbsps Tahini
½ organic lemon (peel and juice)
How healthy are the main ingredients?
chickpeasolive oilsaltgarlic clove

Preparation steps

1.

Cook bulgur according to package directions in boiling salted water for 10 minutes and drain. Meanwhile, sort out spinach, wash and let it collapse dripping wet in a hot saucepan over medium heat. Squeeze well and chop.

2.

Rinse and drain the chickpeas. Cut halloumi into small cubes. Wash herbs, shake dry and chop leaves. Wash peppers, cut lengthwise and remove seeds. Mix bulgur with spinach, tomato bell pepper pulp, chickpeas and half of the herbs.

3.

Season bulgur mixture with salt, pepper and harissa and stuff into peppers. Add the halloumi cubes on top. Grease a baking dish with oil, place the peppers in it and cook covered in a preheated oven at 180 °C (convection oven 350 °F for about 15 minutes. Then bake uncovered for another 15 minutes.

4.

Meanwhile, for the sauce, peel and finely dice the garlic. Mix yogurt with garlic, tahini and lemon zest and juice until smooth and season with salt and pepper. Drizzle peppers with a little yogurt sauce and garnish with fresh herb leaves.