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Stuffed Peppers

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Stuffed Peppers
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
332
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie332 kcal(16 %)
Protein9.43 g(10 %)
Fat26.65 g(23 %)
Carbohydrates15.99 g(11 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A188.7 mg(23,588 %)
Vitamin D0 μg(0 %)
Vitamin E0.82 mg(7 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.78 mg(15 %)
Vitamin B₆0.36 mg(26 %)
Folate21.77 μg(7 %)
Pantothenic acid0.28 mg(5 %)
Biotin1.51 μg(3 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C98.92 mg(104 %)
Potassium294.14 mg(7 %)
Calcium331.15 mg(33 %)
Magnesium26.16 mg(9 %)
Iron0.65 mg(4 %)
Iodine1.94 μg(1 %)
Zinc0.43 mg(5 %)
Saturated fatty acids15.18 g
Cholesterol49.36 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
large, red Bell pepper
1 tablespoon
1
onion (chopped)
2 cloves
garlic (crushed)
½ cup
1 cup
grated, hard Spanish cheese (e, g, Manchego, Zamorano)
¼ cup

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line a baking tray with non-stick baking paper.
2.
Cut a slice off the top of each pepper, remove the centre core and seeds. Reserve the tops.
3.
Brush the outside of each pepper with the olive oil.
4.
Heat the butter in a frying pan and fry the onion and garlic gently until softened. Remove from the heat and stir in the rice, cheese, salt and pepper.
5.
Spoon the mixture into the pepper shells and replace the tops. Place on the baking tray and cook for 30-40 minutes until the peppers are tender.