Stuffed Peppers
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
260
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 242 mg | (255 %) | ||
| Potassium | 705 mg | (18 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 12 small, yellow Bell pepper
- 1 onion
- 2 garlic cloves
- 400 grams mixed Ground meat
- 2 eggs
- 4 Tbsps breadcrumbs
- salt
- freshly ground pepper
- 1 tsp ground Cumin
- 3 dried, pickled in oil Tomatoes
- 100 grams raisins
- 125 grams Pine nuts
- ½ bunch cilantro
- 2 Vine tomatoes
- vegetable oil (for greasing)
Preparation steps
1.
Rinse peppers, cut in half and remove seeds and ribs. Peel and mince onion and garlic.
Preheat oven to 200°C (approximately 400°F). Knead together ground beef, onion, garlic, egg and breadcrumbs. Rinse cilantro, shake dry and mince. Season beef mixture with salt, pepper, cumin and cilantro.
Mince pickled tomatoes and combine with pine nuts and raisins.
2.
Stuff peppers with beef mixture and place next to each other in a large, oiled baking pan. Bake for about 15 minutes.
Meanwhile, Rinse tomatoes, core and thinly slice. After 15 minutes of cooking time, top each pepper with a slice of tomato and cook for another 20 minutes.
Remove and serve with pickled tomatoes.
