Stuffed Peppers with Vegetables

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Stuffed Peppers with Vegetables
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
152
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie152 kcal(7 %)
Protein3.01 g(3 %)
Fat11.16 g(10 %)
Carbohydrates13.19 g(9 %)
Sugar added0 g(0 %)
Roughage4.28 g(14 %)
Vitamin A100.21 mg(12,526 %)
Vitamin D0 μg(0 %)
Vitamin E0.83 mg(7 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.95 mg(16 %)
Vitamin B₆0.6 mg(43 %)
Folate48.79 μg(16 %)
Pantothenic acid0.44 mg(7 %)
Biotin0.02 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C164.06 mg(173 %)
Potassium641.17 mg(16 %)
Calcium55.93 mg(6 %)
Magnesium38.36 mg(13 %)
Iron1.05 mg(7 %)
Iodine1.78 μg(1 %)
Zinc0.6 mg(8 %)
Saturated fatty acids1.59 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
4
3 tablespoons
2
2
2 stalks
3
1 sprig
2 sprigs
1 teaspoon

Preparation steps

1.

Preheat the oven to 200°C (approximately 400ºF).

2.

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.

3.

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.

4.

Rinse the herbs, shake dry and pluck off the leaves. Add to the vegetables and season everything with salt and pepper.

5.

Spoon the vegetables into the pepper halves and bake for another 10 minutes in the oven.

Serve drizzled with a little lemon juice.