Stuffed Artichokes with Rice and Peppers

0
Average: 0 (0 votes)
(0 votes)
Stuffed Artichokes with Rice and Peppers

Stuffed Artichokes with Rice and Peppers - Aromatic vegetables with a meaty interior.

share Share
print
bookmark_border Copy URL
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
279
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie279 cal.(13 %)
Protein9 g(9 %)
Fat2 g(2 %)
Carbohydrates55 g(37 %)
Sugar added0 g(0 %)
Roughage18 g(60 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E3.2 mg(27 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.1 mg(9 %)
Niacin6.9 mg(58 %)
Vitamin B₆0.6 mg(43 %)
Folate151 μg(50 %)
Pantothenic acid1.5 mg(25 %)
Biotin15.5 μg(34 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C142 mg(149 %)
Potassium827 mg(21 %)
Calcium87 mg(9 %)
Magnesium118 mg(39 %)
Iron4.3 mg(29 %)
Iodine8 μg(4 %)
Zinc2 mg(25 %)
Saturated fatty acids0.5 g
Uric acid188 mg
Cholesterol0 mg

Ingredients

for
4
Ingredients
250 grams Brown rice
salt
2 Tbsps White vinegar
16 Artichoke
2 yellow Bell pepper
4 stalks Dill
1 Tbsp lemon juice
How healthy are the main ingredients?
saltArtichokeDill

Preparation steps

1.

Cook rice in boiling salted water according to the package instructions until al dente.

2.

Meanwhile, bring to a boil 1 liter (approximately 4 cups) of water with 1 teaspoon salt and vinegar.

3.

Cook trimmed artichokes in the boiling water until al dente, about 35 minutes.

4.

Meanwhile, rinse bell peppers, cut in half and cut into thin strips. Rinse dill, shake dry and chop.

5.

Mix bell peppers and lemon juice into the rice, season with salt and let cool.

6.

Remove artichokes and drain. Mix dill into the rice. To serve, fill artichokes with rice.