Stuffed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 617 cal. | (29 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 46.3 μg | (77 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 28.7 μg | (64 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 273 mg | (287 %) | ||
| Potassium | 1,487 mg | (37 %) | ||
| Calcium | 278 mg | (28 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 281 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 2 small, green Bell pepper
- 2 small yellow onion
- 2 Tomatoes
- 1 Tbsp butter
- 2 scallions
- 300 grams mixed Ground meat
- 1 egg yolk
- 1 Tbsp chopped parsley
- salt
- freshly ground peppers
- 30 grams grated Gruyere
- 500 milliliters Vegetable broth
Preparation steps
Cut the top off of the peppers to make a lid, then remove the seeds. Peel the onions, cut a lid from the top, remove the inner layers and finely chop. Rinse the tomatoes, cut a lid and remove the seeds.
Rinse and trim the sallions, chop the white and light green part finely and cut the dark green part into rings. Sauté the chopped onions in butter and set aside. Mix the ground meat with egg yolk, parsley, onion and scallions and season with salt and pepper.
Fill the prepared vegetables with the stuffing, place in a baking dish and sprinkle with cheese. Pour in the broth and cook on the middle shelf of a preheated oven at 180°C (approximately 350°F) for about 50 minutes. (If the surface is browning too quickly, cover with aluminum foil).
Arrange the vegetables on plates. Serve as desired with fresh bread and a glass of wine.
