Stuffed Peppers
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
493
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 43.2 μg | (72 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 218 μg | (73 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 366 mg | (385 %) | ||
| Potassium | 1,346 mg | (34 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Red Bell pepper
- 1 White roll
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 400 grams mixed Ground meat
- 100 grams cooked Rice
- 250 milliliters Broth
- 1 egg
- salt
- freshly ground peppers
- 4 Tbsps Tomato paste
- 2 tsps ground paprika (sweet)
- 3 Tomatoes (skinned, seeded and cut into chunks)
Preparation steps
1.
Rinse peppers, cut off the tops and remove the seeds. Soak the bread in lukewarm water. Peel the onions and garlic, chop finely and sautée in 1 tablespoon of oil. Combine the minced meat, egg, well-squeezed bread rolls and rice and knead. Add onion and garlic mixture and season with salt and pepper. Fill the peppers with the mixture, place the lids of the peppers back on top and brush with the remaining olive oil. Mix the tomato paste with the broth and chili powder, pour in a pot alongwith the tomato chunks, then add the stuffed peppers. Cover and cook over low heat for about 45 minutes, pouring in water if necessary.
2.
Arrange peppers on plates, moisten with the cooking juices and serve.
