Tuna-Stuffed Red Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 241 mg | (254 %) | ||
| Potassium | 829 mg | (21 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 White roll
- 4 medium-red Bell pepper
- 2 cans Tuna (canned, in water)
- 1 medium-sized onion
- 2 Tbsps vegetable oil
- 1 small garlic clove
- 1 bunch Cress
- 1 egg yolk
- salt
- peppers
- 1 pinch paprika (medium-hot)
- lemon juice
- 125 grams Mozzarella
- Fat (for greasing)
Preparation steps
Soak bread in cold water. Rinse peppers, cut in half lengthwise, remove seeds and ribs, leaving the stem, Drain tuna, place in a bowl and shred with a fork. Squeeze out bread and shred. Combine tuna and bread.
Preheat the oven to 200°C (approximately 400°F). Peel and mince onion. Heat 1 tablespoon oil in a pan and saute onion. Peel and press garlic, then add to onions and cook briefly. Add onion mixture to tuna.
Rinse and chop cress, then fold into tuna. Add egg yolks to tuna and mix thoroughly. Season with salt, pepper, paprika and lemon juice.
Grease a casserole dish with butter or oil.
Spread tuna mixture into peppers and place in the pan. Slice mozzarella and top each pepper with mozzarella. Cover and roast for 30 minutes. Remove, let cool slightly, then serve.
