Stuffed Peppers with Couscous, Olives and Sun-Dried Tomatoes
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
245
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 382 mg | (10 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 large yellow- Bell pepper
- 200 grams Couscous
- salt
- 2 Tbsps pitted black Olives
- 2 Tbsps sun-dried Tomatoes (in oil)
- 2 sprigs parsley
- 20 grams butter (in flakes)
- 400 milliliters Vegetable broth
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F). Rinse peppers, cut in half and remove ribs and seeds.
2.
Put couscous in a bowl and pour 400 ml (approximately 1 3/4cups) of boiling salted water over couscous. Soak for 10 minutes. Drain olives and cut in half. Drain tomatoes and cut into strips. Rinse parsley, shake dry, pluck off leaves and chop coarsely.
3.
Fluff couscous with a fork and stir in dried tomatoes, olives, parsley and a little butter. Divide among pepper halves, put in baking dish, pour in broth and bake in oven for 20-25 minutes. Serve hot.
