Stuffed Peppers
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
533
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.5 mg | (113 %) | ||
| Vitamin K | 28 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 254 mg | (267 %) | ||
| Potassium | 658 mg | (16 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 yellow Bell pepper
- 4 Tomatoes
- 1 green chili pepper
- 250 grams Feta
- 100 grams black Olives (without pits)
- 1 bunch oregano
- 200 grams Long grain rice
- vegetable oil (for the pan)
- salt (and pepper)
Preparation steps
1.
Cut the peppers in half lengthwise and remove the core. Rinse and pat dry. Crumble the feta. Blanch the tomatoes and rinse with cold water. Peel, quarter, remove the seeds and dice. Rinse the chile pepper, cut in half, remove the seeds and finely chop.
2.
Chop the olives and mix everything with the plucked oregano leaves, salt and pepper. Fill the peppers, place in a greased, ovenproof dish. Cover with aluminum foil and bake for 35 minutes at 200°C (approximately 400°F). Prepare the rice according to the packaging. Serve the peppers with the rice.
