Stewed Bell Peppers and Tomatoes with Feta
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
303
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 303 cal. | (14 %) | ||
Protein | 17 g | (17 %) | ||
Fat | 23 g | (20 %) | ||
Carbohydrates | 8 g | (5 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 3.8 g | (13 %) |
more nutritional values
Vitamin A | 0.5 mg | (63 %) | ||
Vitamin D | 1.6 μg | (8 %) | ||
Vitamin E | 5.9 mg | (49 %) | ||
Vitamin K | 39.8 μg | (66 %) | ||
Vitamin B₁ | 0.2 mg | (20 %) | ||
Vitamin B₂ | 0.5 mg | (45 %) | ||
Niacin | 5.1 mg | (43 %) | ||
Vitamin B₆ | 0.4 mg | (29 %) | ||
Folate | 150 μg | (50 %) | ||
Pantothenic acid | 1.4 mg | (23 %) | ||
Biotin | 21 μg | (47 %) | ||
Vitamin B₁₂ | 1.2 μg | (40 %) | ||
Vitamin C | 166 mg | (175 %) | ||
Potassium | 544 mg | (14 %) | ||
Calcium | 179 mg | (18 %) | ||
Magnesium | 39 mg | (13 %) | ||
Iron | 1.9 mg | (13 %) | ||
Iodine | 47 μg | (24 %) | ||
Zinc | 1.6 mg | (20 %) | ||
Saturated fatty acids | 10.3 g | |||
Uric acid | 27 mg | |||
Cholesterol | 252 mg | |||
Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the bell peppers, cut into quarters, remove seeds and white ribs, and cut into thin strips. Blanch the tomatoes in boiling water, peel, quarter, remove seeds and cut into chunks.
2.
Peel and finely chop the onion. Heat the oil in a skillet set over medium heat. Add the onion and cook until translucent. Stir in the bell peppers and tomatoes, season with salt and pepper to taste, and cook until tender-crisp, about 4 minutes.
3.
Rinse the parsley, shake dry, pluck leaves and finely chop. Stir into the bell pepper mixture. In a bowl, use a fork to crumble the feta. Add the eggs and whisk until smooth. Pour over the bell pepper mixture and cook over low heat, about 1-2 minutes. Serve with white bread if desired.