Turkish Stuffed Peppers
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
227
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 317 mg | (8 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 green peppers
- 1 ¼ cups Long grain rice
- ½ cup Pine nuts
- 3 Tbsps black Olives (pitted, chopped)
- 2 Tbsps parsley (chopped)
- ½ tsp crushed Red pepper flakes (ground)
- 4 cherry Tomatoes
- 2 ½ cups vegetable stock
Preparation steps
1.
Cut the tops off the peppers and scrape out the seeds.
2.
Cook the rice in 550 ml boiling salted water for 20-25 minutes.
3.
Dry roast the pine nuts in a frying pan and set aside.
4.
Mix together the rice, olives, pine nuts, parsley and the chilli flakes. Season with salt and ground black pepper.
5.
Fill the peppers with the rice mixture and finish with a cherry tomato.
6.
Place the peppers in a pan, add the stock, cover and cook on a medium heat for 25-30 minutes. Remove from the pot and serve with lemon wedges.
