Stuffed Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 684 cal. | (33 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.9 mg | (116 %) | ||
| Vitamin K | 47.4 μg | (79 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 41.6 mg | (347 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 176 μg | (59 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 24.6 μg | (55 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 1,476 mg | (37 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 507 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 chicken (About 1.2 kg)
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 3 garlic cloves
- 100 grams white bread
- 150 grams Walnut
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- ½ tsp ground paprika (sweet)
- 2 tsps lemon juice
- 2 Bell pepper
Preparation steps
Rinse chicken inside and out, place into a saucepan and add enough cold water to cover chicken completely, add 1/2 teaspoon of salt and bring to a boil.
Rinse and peel soup vegetables as needed, chop coarsely and add to the pan. Simmer for about 40 minutes on medium heat.
Peel garlic and chop coarsely. Grate white bread.
Combine garlic, breadcrumbs, 100 grams (approximately 3 1/2 ounces) of walnuts, olive oil and 2- 3 tablespoons of chicken broth. Puree.
Remove chicken from the pan and cool slightly. Remove skin and separate meat from the bones. Cut meat into very small pieces and crush coarsely with nut paste, season with salt, pepper, paprika and lemon juice.
Rinse and halve bell peppers, remove seeds and ribs and stuff with chicken mixture. Sprinkle with paprika and garnish with remaining walnuts. Serve (use chicken broth otherwise).
