Stuffed Peppers with Rice (Vegan)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.9 g | (40 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.4 mg | (103 %) | ||
| Vitamin K | 76.7 μg | (128 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 279 μg | (93 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 20.5 μg | (46 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 510 mg | (537 %) | ||
| Potassium | 1,221 mg | (31 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 red chili pepper
- 1 onion
- 1 garlic clove
- 3 Tbsps olive oil
- 250 grams Arborio rice
- 800 milliliters Vegetable broth (vegan)
- 1 Zucchini
- 6 Tomatoes
- 2 Tbsps finely chopped parsley
- salt
- freshly ground peppers
- 8 small Bell pepper (red, green and yellow)
- Basil (for garnish)
Preparation steps
Rinse and halve the chile pepper and finely chop. Peel and finely dice the onion and garlic.
Sauté everything together in some oil until translucent. Add the rice and pour in a little broth. As the rice absorbs the liquid, pour in more broth until the rice is cooked and creamy, with plenty of bite (about 15 minutes).
Rinse and trim the summer squash and dice finely. Blanch the tomatoes, rinse, peel, quarter and remove seeds. Press the seeds through a fine sieve and collect the tomato juice.
Cut a tomato into small cubes. Mix into the rice along with the summer squash and parsley and season with salt and pepper.
Preheat the oven to 180°C (approximately 350ºF).
Rinse the bell peppers, cut a lid from each and scoop out the seeds. If necessary, cut some from the bottoms so they stand up properly.
Place the peppers in a greased baking dish and fill them with the rice. Replace the lids.
Distribute the tomatoes around the peppers along with the juice, season with salt and pepper and drizzle with the remaining oil.
Bake for about 20 minutes, adding water as needed.
Serve garnished with basil.
