Tomato and Mozzarella Stuffed Baked Peppers
Healthy, because
Even smarter
Nutritional values
In the peppers, the immune-strengthening vitamin C is found in higher quantities. They also provide vitamin A, which strengthens vision, especially in the dark, and ensures healthy and beautiful skin. The protein-rich mozzarella supports muscle building and, together with the minerals calcium and phosphorus, is important for strong bones and healthy teeth.
Tomato rice goes very well with baked peppers as a side dish. The filling can also be made from zucchini, mushrooms, corn or other vegetables that you have available.
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 39.3 μg | (66 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 271 mg | (285 %) | ||
| Potassium | 816 mg | (20 %) | ||
| Calcium | 321 mg | (32 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 6 Tbsps olive oil
- 4 Bell pepper (red and yellow)
- 600 grams Cherry tomatoes
- 200 grams Mozzarella
- 1 garlic clove
- Sea salt
- freshly ground peppers
- 1 lemon (juiced)
- 80 grams grated Parmesan
- Basil (for garnish)
Preparation steps
Preheat the oven to 200°C (approximately 400°F) upper and lower heat. Grease an ovenproof dish with 1-2 tablespoons oil.
Rinse the peppers, cut in half, wipe dry and place in the dish.
Rinse the tomatoes and place with the diced mozzarella into the pepper halves. Peel the garlic and mash finely with the remaining oil. Drizzle over the peppers and tomatoes, season with salt and pepper and bake in the preheated oven for about 20 minutes. Remove from the oven, sprinkle with lemon juice and Parmesan. Serve garnished with basil.
