Stuffed Pepper Halves with Pork
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
433
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.7 g | (49 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 94.4 μg | (157 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 215 μg | (72 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 206 mg | (217 %) | ||
| Potassium | 1,480 mg | (37 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- olive oil
- 2 large Red pepper (halved)
- 2 Tbsps fresh parsley (chopped)
- 1 Tbsp fresh thyme (chopped)
- 6 ½ cups Tomatoes (skinned and diced)
- ⅔ cup Red lentils
- ⅔ cup Salami (chopped)
- 1 small Zucchini (finely chopped)
- 1 shallot (finely chopped)
- 1 clove garlic cloves (finely chopped)
- ⅜ cup dry white wine (or vegetable stock)
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a baking dish with oil.
2.
Place the peppers in the prepared baking dish.
3.
Mix together the herbs and the tomatoes and season with salt and ground black pepper.
4.
Mix one third of the tomato mixture with the lentils, salami, courgette, shallot and garlic. Transfer to the peppers and spread the remaining sauce around them. Add a little wine (into the peppers as well) and bake for around 30 minutes.
