Spinach-Stuffed Peppers
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
318
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 504.9 μg | (842 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 325 μg | (108 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 323 mg | (340 %) | ||
| Potassium | 1,395 mg | (35 %) | ||
| Calcium | 497 mg | (50 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 yellow Bell pepper
- 500 grams Spinach
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- lemons (Juice)
- 100 grams Whipped cream
- 100 grams Parmesan
- 1 pkg cubed Tomatoes
- 2 sprigs Basil
- salt
- freshly ground peppers
Preparation steps
1.
Halve peppers lengthwise, remove cores, rinse and salt. Rinse the spinach, cut off the stems, and place in a large pot (while still wet). Heat the spinach over low heat just until wilted, then remove and pat dry. Peel and chop the onion and garlic, fry in the butter, add the spinach and sautée for a few minutes. Stir in the whipping cream.
2.
Grate the parmesan, mix half of it with the spinach and season with lemon juice, salt and pepper. Fill the pepper halves with this mixture and place on a greased baking dish. Sprinkle remaining cheese on the spinach and bake in a preheated oven at 175°F (approximately 350°F) for 10 minutes. Heat tomato sauce, served with the stuffed peppers and garnish with basil.
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