Stuffed Peppers with Vegetables
(Percentage of daily recommendation)
|Calorie||152 kcal||(7 %)|
|Protein||3.01 g||(3 %)|
|Fat||11.16 g||(10 %)|
|Carbohydrates||13.19 g||(9 %)|
|Sugar added||0 g||(0 %)|
|Roughage||4.28 g||(14 %)|
|Vitamin A||100.21 mg||(12,526 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.83 mg||(7 %)|
|Vitamin B₁||0.15 mg||(15 %)|
|Vitamin B₂||0.16 mg||(15 %)|
|Niacin||1.95 mg||(16 %)|
|Vitamin B₆||0.6 mg||(43 %)|
|Folate||48.79 μg||(16 %)|
|Pantothenic acid||0.44 mg||(7 %)|
|Biotin||0.02 μg||(0 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||164.06 mg||(173 %)|
|Potassium||641.17 mg||(16 %)|
|Calcium||55.93 mg||(6 %)|
|Magnesium||38.36 mg||(13 %)|
|Iron||1.05 mg||(7 %)|
|Iodine||1.78 μg||(1 %)|
|Zinc||0.6 mg||(8 %)|
|Saturated fatty acids||1.59 g|
Preheat the oven to 200°C (approximately 400ºF).
Rinse the red bell peppers, cut in half and remove the seeds and ribs. Brush the peppers with a little oil and place in a baking dish with the opening upwards. Bake in the oven for about 10 minutes.
Meanwhile, rinse and trim the yellow bell peppers, the zucchini and the celery and cut into bite-sized pieces. Separate the garlic and finely chop.
Heat some oil in a frying pan and sauté the garlic until translucent. Add the vegetables and sauté for a few minutes over high heat.
Rinse the herbs, shake dry and pluck off the leaves. Add to the vegetables and season everything with salt and pepper.
Spoon the vegetables into the pepper halves and bake for another 10 minutes in the oven.
Serve drizzled with a little lemon juice.