Turkish Stuffed Peppers

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Turkish Stuffed Peppers
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
265
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie265 kcal(13 %)
Protein6.39 g(7 %)
Fat12.59 g(11 %)
Carbohydrates32.59 g(22 %)
Sugar added0 g(0 %)
Roughage7.23 g(24 %)
Vitamin A197.32 mg(24,665 %)
Vitamin D0 μg(0 %)
Vitamin E1.4 mg(12 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.68 mg(31 %)
Vitamin B₆0.45 mg(32 %)
Folate38.96 μg(13 %)
Pantothenic acid0.48 mg(8 %)
Biotin5.42 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C115.11 mg(121 %)
Potassium568.9 mg(14 %)
Calcium34.42 mg(3 %)
Magnesium51.53 mg(17 %)
Iron2.51 mg(17 %)
Iodine1.19 μg(1 %)
Zinc0.85 mg(11 %)
Saturated fatty acids2.76 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
green peppers
1 ¼ cups
½ cup
3 tablespoons
black Olives (pitted, chopped)
2 tablespoons
parsley (chopped)
½ teaspoon
crushed Red pepper flakes (ground)
4
cherry tomatoes
2 ½ cups
How healthy are the main ingredients?
Long grain riceOliveparsleytomato

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.