Stuffed Peppers
Not even 5 grams of fat and at the same time extremely satisfying - that has real dietary qualities! The nutritional balance is also impressive: Plenty of fibre and vitamins ensure all-round carefree enjoyment.
Stuffed peppers are perfect for a picnic: simply finish braising, leave to cool and place in a freezer with the sauce. Instead of rice, baguette or flat bread is best.
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 171 mg | (180 %) | ||
| Potassium | 1,062 mg | (27 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 282 mg | |||
| Cholesterol | 60 mg |
Ingredients
- Ingredients
- 1 slice Whole Grain Toast
- 14 ozs crushed Tomatoes (carton or box)
- 1 package, mixed Fresh herbs (frozen)
- ground paprika (sweet)
- salt
- peppers
- 2 yellow Bell pepper
- 1 onion
- 7 ozs Ground meat (beef)
- 1 Tbsp Quark
- 2 tsps Caper (drained, from a jar)
- Chili powder
- 1 cooking bag Long grain rice
Preparation steps
Soak toast in warm water in a small bowl.
Put tomatoes in a shallow baking dish and sprinkle with half of the mixed herbs, paprika and salt and pepper to taste.
Halve the bell peppers, remove seeds, rinse and place on the tomatoes in the baking dish.
Peel, halve and finely chop the onion.
Add the onion and ground beef to a large bowl. Take toast out of the water and squeeze it. Tear toast finely with your fingers, add to ground beef and add the quark and capers.
Season ground beef with chili powder, salt and pepper and knead into a loose mixture.
Fill the pepper halves with the ground beef mixture and bake in a preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/350°F) for about 30 minutes.
Meanwhile, cook rice according to package directions in boiling salted water. Carefully remove from the water, rinse with cold water and drain well.
Carefully open bag and add the rice to a bowl. Add remaining herbs and mix well. Serve rice with the stuffed peppers and tomato sauce.