Stuffed Peppers with Meat and Herbs

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Stuffed Peppers with Meat and Herbs
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
528
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie528 cal.(25 %)
Protein37 g(38 %)
Fat36 g(31 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage5.9 g(20 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.6 μg(8 %)
Vitamin E4.3 mg(36 %)
Vitamin K36.1 μg(60 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.6 mg(55 %)
Niacin18.7 mg(156 %)
Vitamin B₆1.1 mg(79 %)
Folate115 μg(38 %)
Pantothenic acid2.4 mg(40 %)
Biotin28.6 μg(64 %)
Vitamin B₁₂5.2 μg(173 %)
Vitamin C140 mg(147 %)
Potassium1,239 mg(31 %)
Calcium116 mg(12 %)
Magnesium78 mg(26 %)
Iron5 mg(33 %)
Iodine22 μg(11 %)
Zinc7 mg(88 %)
Saturated fatty acids16 g
Uric acid242 mg
Cholesterol269 mg
Complete sugar11 g

Ingredients

for
2
Ingredients
1 yellow Bell pepper
2 small yellow onion
4 medium button Mushroom
1 Tbsp butter
300 grams mixed Ground meat
1 egg yolk
1 Tbsp chopped parsley
1 Tbsp scallions
salt
freshly ground peppers
500 milliliters Vegetable broth
How healthy are the main ingredients?
parsleysalt

Preparation steps

1.

Rinse and trim the bell pepper, cut in half crosswise, remove the seeds and cut off the very top and bottom of each half.

Peel and halve the onions, detach the inner layers, chop finely and set aside. Wipe the mushrooms and remove the stems. Cut off the ends of the stems if necessary and finely chop.

Sauté the chopped onions and mushrooms in some butter and set aside.

Combine the ground meat with the egg yolk, the herbs and the onion mixture. Mix together and season with salt and pepper.

Spoon the meat mixture into the bell pepper halves and place them in a baking dish.

Pour in the broth and cook in a preheated oven at 180°C (approximately 350ºF) on the second shelf from the bottom for 90 minutes. If the surface becomes too brown, cover with aluminum foil.

2.

Arrange the stuffed peppers on plates and serve drizzled with the broth.