Stuffed Mixed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 34.3 μg | (57 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 171 mg | (180 %) | ||
| Potassium | 1,210 mg | (30 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 125 grams Long grain rice
- salt
- 2 yellow Bell pepper
- 2 Beefsteak tomato
- 4 onions
- 1 shallot
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 300 grams mixed Ground meat
- 1 Tbsp freshly chopped parsley
- 1 Tbsp freshly chopped Basil
- 1 red, chopped chili pepper
- 4 dried, pickled Tomatoes (chopped)
- 2 Tbsps toasted slivered almonds
- freshly ground peppers
- 150 milliliters dry white wine
- ½ bunch thyme
Preparation steps
For the rice: Cook the rice in 250 ml (approximately 1 cup) boiling salted water until al dente.
For the vegetables: Rinse the peppers and tomatoes, cut off a "lid" from each and scoop out the center. Peel the onions and cook until tender, about 15 minutes in boiling salted water. Shock in ice water, drain, cut off a "lid" from each and scoop out the center.
Preheat the oven to 200°C (approximately 400°F).
For the filling: Peel the shallot and garlic, chop finely and sweat in oil until translucent. Add the ground meat and cook until crumbly. Add the cooked rice, herbs, chile, tomatoes and almonds and season with salt and pepper. Use to stuff the vegetables. Place the lids back on the vegetables, arrange in a greased baking dish, add the wine and thyme and bake for about 30 minutes.
Remove from the oven and serve immediately.
