Stuffed Bell Peppers

filled with brown rice and mushrooms
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Stuffed Bell Peppers
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Health Score:
93 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
405
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie405 cal.(19 %)
Protein17 g(17 %)
Fat9 g(8 %)
Carbohydrates62 g(41 %)
Sugar added0 g(0 %)
Roughage12.3 g(41 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.1 μg(6 %)
Vitamin E11.7 mg(98 %)
Vitamin K57.4 μg(96 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.5 mg(45 %)
Niacin10.6 mg(88 %)
Vitamin B₆1.3 mg(93 %)
Folate294 μg(98 %)
Pantothenic acid3.2 mg(53 %)
Biotin31 μg(69 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C502 mg(528 %)
Potassium1,402 mg(35 %)
Calcium295 mg(30 %)
Magnesium137 mg(46 %)
Iron4.9 mg(33 %)
Iodine17 μg(9 %)
Zinc3.1 mg(39 %)
Saturated fatty acids4.8 g
Uric acid159 mg
Cholesterol14 mg
Complete sugar15 g

Ingredients

for
2
Ingredients
4 ozs Brown rice
salt
3 ozs button Mushroom
1 bunch Dill
1 generous pinch powdered ginger
1 ½ ozs Gouda
2 yellow Bell pepper
2 green Bell pepper
9 ozs yellow Tomatoes
6 ozs Vegetable broth
1 tsp cornstarch
How healthy are the main ingredients?
TomatoGoudaDillgingersalt

Preparation steps

1.

Cook the brown rice in a pot of boiling water until al dente, about 20 minutes. Drain and allow to drain. Wipe the mushrooms with a damp paper towel and finely chop.

2.

Preheat the oven to 160 °C /325°F. Rinse the dill, shake dry, pluck leaves and finely chop. Stir the mushrooms and dill into the rice. Season with salt to taste and the ginger. Grate the cheese and stir into the rice.

3.

Rinse the bell peppers and trim the top off. Remove the seeds. Fill the bell peppers with the rice mixture. Place in a baking dish.

4.

Rinse the yellow tomatoes, quarter and place in a blender with the broth. Pulse until pureed. Pour the tomato puree over the bell peppers and cook for 25-30 minutes. Cover with foil and cook for 10 minutes.

5.

Arrange the bell peppers on plates. In a bowl, whisk the cornstarch with cold water. Boil the broth in a pot. Add the flour mixture and simmer until thickened. Season with salt and ginger to taste. Drizzle the sauce over the bell peppers and serve.

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