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Stuffed Peppers with Fish Puree
(1 vote)
Health Score:
94 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 45 mins
Calories:
174
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 792 mg | (20 %) | ||
| Calcium | 15 mg | (2 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 84 μg | (42 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 500 grams Pollock
- 1 small onion
- 1 garlic clove
- 2 egg whites
- salt
- peppers
- 4 Hungarian wax peppers
Preparation steps
1.
Chop pollock roughly and place in a blender. Add peeled onion, garlic and egg whites. Puree until smooth and season with salt and pepper.
2.
Cut a slit in one side of the peppers, carefully remove the seeds and ribs. Rinse and shake dry. Lightly salt and fill with the puree. Wrap in plastic wrap, and then in aluminum foil. Simmer in water, stem-side up about 25 minutes.
3.
Remove from the water, unwrap and serve hot or cold according to your taste. Excellent with a salad or side dish of your choosing.
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