Stuffed Paprika Bell Peppers
Stuffed Paprika Bell Peppers - Tasty alternative to stuffed meat peppers.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 12.7 g | (42 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 210 μg | (70 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 198 mg | (208 %) | ||
| Potassium | 1,174 mg | (29 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 179 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 300 grams brown Lentils
- 2 Tomatoes
- 2 garlic cloves
- 20 grams sun-dried Tomatoes
- 4 big green Bell pepper
- 500 grams pureed Tomatoes
- 1 chili pepper
- 1 pinch Raw cane sugar
- salt
- 1 tsp ground paprika (hot)
- 1 Tbsp White vinegar
- peppers
- salt
- 2 stalks parsley
Preparation steps
Soak the lentils overnight in water. Drain and simmer, covered, for about 40 minutes with fresh water, until the lentils are tender.
Meanwhile, rinse the tomatoes and chop into quarters. Remove the seeds and dice. Peel the garlic and finely chop the sun-dried tomatoes.
Rinse the bell peppers, cut off the lid and set aside. Remove seeds and ribs.
Pour the puréed tomatoes into a pot. Rinse the chili pepper, chop finely and add to the tomatoes, along with the sugar. Season with salt and bring to a boil.
Remove the lentils from the heat. Mix in the fresh and dried tomatoes, the garlic, paprika and vinegar. Season with salt and pepper.
Spoon the lentil mixture into the bell peppers. Place the stuffed peppers upright in the sauce, in the pot, so they can not fall over. Replace the pepper's lids. Cover and simmer for about 20 minutes.
Rinse the parsley, shake dry and chop finely.
Season the sauce with salt and pepper. Place the stuffed peppers on plates with the sauce and serve garnished with parsley.
