Stuffed Red Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.4 g | (51 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 20.4 mg | (170 %) | ||
| Vitamin K | 810.6 μg | (1,351 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 526 μg | (175 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 26.4 μg | (59 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 570 mg | (600 %) | ||
| Potassium | 2,049 mg | (51 %) | ||
| Calcium | 455 mg | (46 %) | ||
| Magnesium | 234 mg | (78 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 8 smaller, red Bell pepper
- 100 grams Almond slivers (roasted)
- 2 garlic cloves
- 5 Tbsps freshly grated Parmesan
- 800 grams fresh Spinach
- olive oil (extra virgin)
- salt
- freshly ground peppers
- 2 day old White rolls
Preparation steps
Preheat the oven to 200°C (approximately 400°F)
Rinse the peppers, cut out a lid, then scrape out the seeds and pith. Rinse the spinach and place dripping wet into a big pot to cook over medium heat. Drain into a colander, then chop on a cutting board.
Pulse the bread in a food processor to form medium-sized crumbs, then mix with 2-3 tablespoons of oil, salt and pepper. Set aside. Peel the garlic and crush finely in a mortar with 1 of teaspoon salt. Heat 4 tablespoons of oil in a pan and sauté the spinach. Add the garlic, stir and sauté again for 1-2 minutes. Remove the pan from the heat, stir in the almonds and Parmesan, then season with salt and pepper and stir vigorously. Lightly salt the insides of the peppers, then layer the spinach inside and place them in an oiled baking dish close together with their caps on. Cook the peppers in the preheated oven for 30 minutes, then turn on the broiler. Remove the baking dish briefly, remove the pepper lids, and cover the spinach with plenty of breadcrumbs. Slide under the broiler and cook until the crumbs are golden brown, about 2-3 minutes. Replace the lids on the stuffed peppers and serve hot.
