Stuffed Peppers with Brown Rice and Almonds
Olives contain valuable mono- and polyunsaturated fatty acids that protect the heart and blood vessels. Wholemeal rice and almonds help to cover the daily fibre requirement, and they also provide nerve-strengthening B vitamins and minerals.
You don't have a grill? Never mind, then you can also cook the stuffed peppers for about 20 minutes in a preheated oven at 225 °C (fan oven: 200 °C, gas: level 3-4).
(Percentage of daily recommendation)
| Calorie | 562 cal. | (27 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.5 g | (45 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.3 mg | (111 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 217 mg | (228 %) | ||
| Potassium | 628 mg | (16 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 onion
- 2 ozs black olives (pitted)
- 3 Tbsps Canola oil
- 7 ozs Brown rice
- 2 tsps salt
- ½ tsp allspice
- 2 bunches Basil
- 1 garlic clove
- 1 Tbsp whole almonds
- 4 Tbsps olive oil
- peppers
- 1 lemon
- 12 large red Hungarian wax peppers
Preparation steps
Peel the onion and chop finely. Chop olives coarsely.
Heat 2 tablespoons of canola oil in a pot and cook the onion until golden brown.
Add rice, olives and 1 3/4 cup of water to pot. Season with salt and allspice, cover and cook over low heat until rice is tender and liquid is completely absorbed, about 40 minutes.
Meanwhile, rinse basil, shake dry and pluck the leaves. Peel the garlic and chop coarsely.
Lightly toast almonds in a non-stick pan.
Chop half the basil leaves very fine with garlic and almonds in a mini processor and gradually add the olive oil. Season with salt and pepper.
Rinse bell peppers, cut off top of each and remove seeds and ribs from the shells.
Rinse lemon in hot water, wipe dry and finely grate the zest. Cut lemon in half and squeeze out the juice. Chop rest of basil finely.
Mix lemon zest and basil with the cooked rice.
Fill hollowed peppers with the rice mixture, replace tops of peppers and secure with toothpicks (or small wooden skewers).
Spread a baking sheet with the remaining canola oil. Arrange stuffed peppers on sheet and place under the preheated broiler until skins are blackened and blistered, about 15 minutes, watching very carefully. Peel off the skins and serve the peppers with almond pesto.