Stuffed Green Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 502 cal. | (24 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 12.6 g | (42 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 62 μg | (103 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 241 μg | (80 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 253 mg | (266 %) | ||
| Potassium | 1,173 mg | (29 %) | ||
| Calcium | 353 mg | (35 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 4 green Bell pepper
- 1 onion
- 2 carrots
- 1 stalk Leeks
- 2 Tbsps butter
- 600 milliliters water
- 2 tsps instant Broth
- 200 grams coarsely ground Spelt berries
- 2 eggs
- 100 grams Gruyere
- 2 Tbsps breadcrumbs
- 2 Tbsps Tomato paste
- 100 grams Sour cream
- 1 tsp Maple syrup
- 2 Tbsps Fruit Vinegar
- salt (and pepper)
Preparation steps
Cut covers off the peppers, scrape out the cores with a spoon, rinse the peppers and pat dry. Peel onion and finely chop. Peel carrots and cut first into strips, then into cubes. From the leek cut ends, cut in half, rinse and cut into thin rings. Heat 1 tablespoon butter, sauté onion until translucent, add the remaining vegetables and cook everything covered for 5 minutes.
Mix water with vegetable broth, stir in spelt and boil while stirring. Remove pan from the heat, cover and let swell. Grate the cheese, whisk in eggs and mix both into the porridge. Mix with breadcrumbs and season with salt and pepper. Scoop the filling into the peppers and replace lids. Place the peppers together in a large pot, add the remaining butter, cover and simmer over medium heat for 45 minutes. Pour in some water if necessary.
Take peppers from the pan and keep warm. Loosen the browned bits with the tomato paste and stir in sour cream. Bring to boil, stir in maple syrup and season with salt, pepper and vinegar. To serve, halve the peppers lengthwise and serve with some sauce on plates.
