Stuffed Bell Peppers with Mushrooms and Gruyère
Nutritional values
(Percentage of daily recommendation)
| Calorie | 874 cal. | (42 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 42.2 g | (141 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 29.5 μg | (148 %) | ||
| Vitamin E | 24.8 mg | (207 %) | ||
| Vitamin K | 293.3 μg | (489 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 6.8 mg | (618 %) | ||
| Niacin | 90.8 mg | (757 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 731 μg | (244 %) | ||
| Pantothenic acid | 33.6 mg | (560 %) | ||
| Biotin | 261.9 μg | (582 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 785 mg | (826 %) | ||
| Potassium | 7,245 mg | (181 %) | ||
| Calcium | 600 mg | (60 %) | ||
| Magnesium | 306 mg | (102 %) | ||
| Iron | 20.9 mg | (139 %) | ||
| Iodine | 294 μg | (147 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 954 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 2 slices white bread
- 100 milliliters milk
- 300 button Mushroom
- 2 sprigs parsley
- 3 scallions
- 3 Tbsps olive oil
- 12 Bell pepper (red, yellow, green pointed and normal sweet peppers)
- salt
- freshly ground peppers
- 3 Tbsps Tomato paste
- 125 grams Gruyere (grated)
- vegetable oil (for the baking dish)
- 100 milliliters Whipped cream
- 100 milliliters Vegetable broth
- parsley (for garnish)
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection.
Cut the bread into small cubes, mix with the milk in a bowl, cover and let soak.
Clean the mushrooms and dice into small cubes. Rinse the parsley, pat dry and chop.
Trim scallions, rinse and cut into small rings. Fry mushrooms and scallions in olive oil over medium heat for about 3 minutes.
In the meantime, rinse the bell peppers, cut off tops, cut out cores and ribs and season the insides with salt and pepper.
Crush the soaked bread with a fork and mix with 1 tablespoon tomato paste, mushrooms, scallions, parsley and 2/3 of the cheese. Place mixture in the bell peppers and set bell peppers side by side in a greased baking dish. Sprinkle with the remaining cheese and replace bell pepper tops.
Mix cream with the remaining tomato paste and vegetable broth, add to the baking dish and bake for 35-40 minutes.
Place the bell peppers on a warm platter, garnish with parsley and serve with rice, if desired.
