Stuffed Bell Peppers with Vegetable Filling and Cheese
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
278
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 57.8 μg | (96 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 231 μg | (77 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 268 mg | (282 %) | ||
| Potassium | 941 mg | (24 %) | ||
| Calcium | 324 mg | (32 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Bell pepper (Red and yellow)
- 1 stalk Leeks
- 1 Tbsp butter
- 2 Tomatoes
- 250 grams Starchy potatoes
- 2 eggs
- 50 grams Blue cheese
- 75 grams grated Hard cheese (such as Emmentaler)
- 1 Tbsp Pastry flour
- salt
- Freshly ground peppers
- Freshly grated Nutmeg
- 200 milliliters Vegetable broth
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F). Rinse bell peppers, cut each a lid and remove the ribs and seeds. Rinse leeks, clean and cut into thin rings. Sauté leeks in butter about 5 minutes until soft, then remove from heat. Rinse tomatoes, remove core and seeds and chop. Scrub potatoes, peel and grate finely. Mix potatoes and eggs in a bowl. Cut blue cheese into small cubes and add to potatoes along with hard cheese. Add flour, leeks and tomatoes and mix well. Add salt, pepper and nutmeg. Spoon filling into bell peppers and place into a baking dish. Pour in broth and bake in the oven for 40 to 50 minutes. Place stuffed bell peppers on plates and serve.
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