Stuffed Peppers with Lentils and Turkey
Stuffed peppers with lentils and turkey - Pure energy with a large portion of protein!
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Nutrition Society (DGE) have given this recipe the "Recommended by IN FORM" logo. This logo offers consumers guidance on a balanced diet. Only healthy recipes that meet all the specified criteria are allowed to carry this logo. Further information on the project "Tested IN FORM recipes" can be found here.
Yellow bell bell pepper is a real vitamin C bomb with 130 milligrams per 100 grams - and there is plenty of eye-strengthening and skin-protecting vitamin A in the fruit vegetable. Red lentils, turkey ham and beans can convince with a good protein combo and easily make the stuffed peppers a real fit food.
Vegetarians simply replace the turkey ham in the stuffed peppers: Feta, but other cheeses also do well in this oven dish!
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16 g | (53 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 16.6 mg | (138 %) | ||
| Vitamin K | 86.9 μg | (145 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 232 μg | (77 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 28.6 μg | (64 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 230 mg | (242 %) | ||
| Potassium | 2,480 mg | (62 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 220 mg | (73 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 404 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 32 g |
Ingredients
- Ingredients
- 9 ozs Red lentils
- 2 ozs Spinach
- salt
- 7 ozs Cooked Turkey
- 2 shallots
- 3 garlic cloves
- 1 Tbsp butter
- peppers
- 1 onion
- 2 Tbsps olive oil
- 28 ozs strained tomato
- ½ tsp ground fennel seeds
- 4 Bell pepper (red, yellow, green)
- 14 ozs cannellini beans (can; drained weight)
- 2 parsley
Kitchen utensils
Preparation steps
Cook lentils in 14 ounces of boiling water for 8 minutes until al dente, so that the liquid has evaporated. While the lentils are cooking, sort out the spinach leaves, wash and cook in boiling salted water for a few seconds, drain, rinse, and leave to drain. Cut turkey into cubes. Peel and finely dice shallots and garlic.
Heat butter in a frying pan. Sauté shallots and garlic in it for 4 minutes over medium heat. Place in a bowl with the lentils, spinach, and turkey and season generously with salt and pepper.
For the tomato sauce, peel and dice the onion. Heat olive oil in a saucepan, sauté onion for 4 minutes over medium heat. Then add strained tomatoes, season with salt, pepper and fennel seeds. Simmer for about 10 minutes over medium heat. Meanwhile, wash the peppers, cut in half, remove core and white strips. Fill the bell pepper halves with the lentil mixture.
Rinse beans and drain. Add to tomato sauce, stir in, and pour sauce into a baking dish (approx. 8" x 12"). Place filled bell pepper halves in the dish and bake in a preheated oven at 180 °C / 350 °F for 30 minutes. Wash parsley, shake dry, pluck leaves, and chop finely. Remove the peppers from the oven and serve garnished with parsley.
