Stuffed Peppers with Meat and Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 28.6 μg | (64 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 1,239 mg | (31 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 242 mg | |||
| Cholesterol | 269 mg | |||
| Complete sugar | 11 g |
Ingredients
- 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
Preparation steps
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.
Arrange the stuffed peppers on plates and serve drizzled with the broth.
