Stuffed Peppers with Tomato Sauce and Fried Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 715 cal. | (34 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 109 g | (73 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 13.5 g | (45 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 40.3 μg | (67 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 220 μg | (73 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 292 mg | (307 %) | ||
| Potassium | 1,553 mg | (39 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the peppers
- 4 red Bell pepper
- 400 grams white cannellini beans (canned)
- 2 garlic cloves
- 1 Tbsp fresh thyme
- olive oil
- 125 grams Mozzarella
- 2 Tbsps freshly grated pecorino romano
- salt
- freshly ground peppers
- For the tomato sauce
- 700 grams ripe Tomatoes
- 1 onion
- 1 garlic clove
- sugar
- oregano
- For the potatoes
- 2 Tbsps butter
- 600 grams small, cooked Boiled potato (of the hard-boiling variety)
Preparation steps
Preheat the oven to 200°C (approximately 400ºF).
For the peppers, rinse the bell peppers, cut off a lid and remove the seeds.
Rinse the beans through a sieve and allow to drain. Peel and finely chop the garlic. Heat some oil in a pan and sauté the beans with the garlic briefly. Add the thyme and season with salt and pepper. Remove from the heat and allow to cool.
Drain the mozzarella and cut into tiny cubes. Mix with the beans and pecorino.
Fill the peppers with the bean mixture and replace the lids. Place upright in a greased baking dish and bake for about 30 minutes.
For the tomato sauce, blanch and peel the tomatoes, cut in half, remove the seeds and cut into pieces. Press the remains through a sieve and collect the juice. Peel and finely chop the onion and garlic.
Heat some oil in a saucepan and fry the onion and garlic gently until golden. Add the tomatoes and the juice and simmer for 10-15 minutes over low heat, covered. Season with salt, pepper and sugar and stir in some oregano leaves.
For the potatoes, heat some butter in a pan and fry the potatoes until golden brown. Season lightly with salt.
To serve, arrange the stuffed peppers on plates with the tomato sauce and the potatoes and serve immediately.
