Stuffed Roasted Red Peppers

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Stuffed Roasted Red Peppers
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
346
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie346 cal.(16 %)
Protein10 g(10 %)
Fat30 g(26 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.2 μg(1 %)
Vitamin E6.8 mg(57 %)
Vitamin K48.1 μg(80 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.5 mg(36 %)
Folate132 μg(44 %)
Pantothenic acid0.8 mg(13 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C246 mg(259 %)
Potassium475 mg(12 %)
Calcium83 mg(8 %)
Magnesium32 mg(11 %)
Iron1.5 mg(10 %)
Iodine7 μg(4 %)
Zinc0.6 mg(8 %)
Saturated fatty acids13.7 g
Uric acid25 mg
Cholesterol53 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
4 large red Bell pepper
250 grams cream cheese
1 garlic clove
½ bunch Dill
½ bunch parsley
salt
freshly ground peppers
4 Tbsps lemon juice
4 Tbsps olive oil
parsley (for garnish)
How healthy are the main ingredients?
cream cheeseolive oilDillparsleygarlic clovesalt

Preparation steps

1.

Rinse and halve bell peppers and remove seeds and ribs. Place bell pepper halves cut-sides down on an oven rack lined with aluminum foil. Roast peppers under oven broiler, watching carefully, until skin is black. Remove peppers from oven, cool with a damp cloth and remove skin.

2.

Rinse dill and parsley, shake dry, pluck leaves and chop. Press garlic clove through a garlic press. Mix garlic, dill, parsley, cream cheese and 1 tablespoon lemon juice and season with salt and pepper.

3.

Spread 1 tablespoon cream cheese mixture on each bell pepper half and roll up. Cover rolled peppers and refrigerate for at least 1 hour. 

4.

To serve, cut rolled peppers into thick slices, fasten with decorative toothpicks and garnish with parsley to serve.