Stuffed Bell Peppers with Ground Turkey
Stuffed Bell Peppers with Ground Turkey - Arabic flavors give the peppers that certain something
Healthy, because
Even smarter
Nutritional values
The aromatic filling of turkey mince and quark makes the vitamin C-rich pointed peppers a delicious protein star and hardly burdens the calorie account.
For minced poultry, absolute freshness is even more important than for normal minced meat. So chill well and process as soon as possible after purchase!
(Percentage of daily recommendation)
| Calorie | 68 cal. | (3 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 214 mg | (5 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 red Hungarian wax peppers
- 4 green or bright Hungarian wax peppers
- 1 slice Toast
- ½ bunch smooth parsley
- ½ bunch mint
- 11 ozs Ground turkey
- 4 Tbsps Sour cream
- 1 white onion
- 2 garlic cloves
- salt
- freshly ground peppers
- cayenne pepper
- 2 tsps ground Cumin
- 2 Tbsps olive oil
Kitchen utensils
Preparation steps
Cut tops off each of the wax peppers, remove the seeds and rinse gently. Drain on paper towels.
Soak toast in a bowl of lukewarm water for 2-3 minutes.
Rinse the parsley and mint and shake dry. Pluck the leaves of each and chop finely.
Take the toast out of the water and squeeze out excess water. Add toast to a large bowl with the herbs, turkey and quark.
Peel onion and chop very finely. Peel garlic and chop finely. Add both to the turkey. Season well with salt, pepper, cayenne and cumin.
Knead the ingredients with the dough hook of a hand mixer into a smooth mixture. Place in a piping bag with a large opening and fill the peppers with mixture. Put on 2 large aluminum grill pans.
Lightly coat with the oil and cook for about 30 minutes on the hot grill, turning frequently and brushing each with oil.
