Stuffed Peppers and Eggplants
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
646
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 30.3 g | (31 %) | ||
| Fat | 48.83 g | (42 %) | ||
| Carbohydrates | 24.38 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.75 g | (33 %) |
more nutritional values
| Vitamin A | 162.34 mg | (20,293 %) | ||
| Vitamin D | 1.06 μg | (5 %) | ||
| Vitamin E | 2.96 mg | (25 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.68 mg | (62 %) | ||
| Niacin | 14.86 mg | (124 %) | ||
| Vitamin B₆ | 0.87 mg | (62 %) | ||
| Folate | 115.84 μg | (39 %) | ||
| Pantothenic acid | 1.86 mg | (31 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 2.69 μg | (90 %) | ||
| Vitamin C | 72.86 mg | (77 %) | ||
| Potassium | 1,361.68 mg | (34 %) | ||
| Calcium | 242.59 mg | (24 %) | ||
| Magnesium | 94.83 mg | (32 %) | ||
| Iron | 4.03 mg | (27 %) | ||
| Iodine | 13.79 μg | (7 %) | ||
| Zinc | 4.75 mg | (59 %) | ||
| Saturated fatty acids | 18.78 g | |||
| Cholesterol | 154.64 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Bell pepper (Red and yellow)
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 2 Zucchini
- 2 small Eggplant
- 350 grams Veal sausage
- 1 egg
- 5 Anchovy fillet
- 1 Tbsp Caper
- 1 pinch allspice
- 1 tsp chopped rosemary
- 1 tsp ground paprika (sweet)
- 100 grams Feta
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Rinse the peppers, cut off lids and remove the ribs and seeds. Peel the shallot and garlic, chop finely and sauté until translucent in 1 tablespoon hot oil. Set aside and let cool slightly. Rinse the eggplants and zucchini and flatten down slightly. Cut off lids and scoop out. Use the pulp otherwise.
2.
Mix the meat well with the egg, the shallot and garlic mixture, the crushed anchovies, coarsely chopped capers, allspice, rosemary and paprika. Cube the feta and mix in. Season with salt and pepper and scoop into the vegetables. Place in an oiled pan, replace the lids and drizzle with a little oil. Bake in the oven for about 40 minutes.
3.
Garnish to taste with rosemary and pepper rings and serve.
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