Stuffed Bell Peppers with Ground Meat and Smoked Bacon
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
601
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 601 cal. | (29 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 45.8 μg | (76 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 259 mg | (273 %) | ||
| Potassium | 1,119 mg | (28 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Bell pepper (red, green and yellow)
- 500 grams mixed Ground meat
- 2 onions
- 100 grams smoked Bacon
- 1 Tbsp vegetable oil
- salt (and pepper)
- ½ bunch parsley
- 1 egg
- 2 Tbsps breadcrumbs
- 1 can chopped Tomatoes
Preparation steps
1.
Chop the bacon finely and fry in a small frying pan in oil. Peel the onions, chop, add to the bacon and sauté until softened. Add the ground meat and sauté, stirring, until crumbly. Rinse the parsley, pluck the leaves and finely chop. Add to the meat, season with salt and pepper, mix in the breadcrumbs and egg then set aside. Cut the tops off of the peppers, remove the core, rinse and pat dry. Fill with the meat mixture, pressing in firmly. Arrange in a baking pan, fill the pan with water, place the tops back on the peppers, cover and bake in a preheated oven at 200°C (approximately 400°F) for 40 minutes.
2.
Simmer the chopped tomatoes in a small pot for about 15 minutes. Season with salt and pepper. Pour over the stuffed peppers to serve.
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