Vegetable-Stuffed Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 42.9 μg | (72 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 241 mg | (254 %) | ||
| Potassium | 643 mg | (16 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 large red Bell pepper
- 4 White rolls
- 4 Tbsps butter
- 100 grams button Mushroom
- 1 onion
- 1 garlic clove
- 2 Tbsps freshly chopped parsley
- 1 egg
- 125 milliliters milk
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 200 milliliters Vegetable broth
Preparation steps
Rinse the peppers, cut off and reserve their tops, remove the seeds and white ribs, leaving the peppers intact. Dice the rolls. Heat 2 tablespoons butter in a skillet, add the rolls and saute until golden brown. Remove from the heat and drain on paper towels.
Clean the mushrooms with a damp paper towel and halve or quarter depending on size. Peel the onion and garlic and chop finely. Heat the remaining butter in a skillet and saute the mushrooms until they start to give off their liquid. Add the onion and garlic saute briefly, then remove from the heat and stir in the parsley.
Heat the milk in a saucepan. In a bowl, gently mix the croutons with the egg and enough of the hot milk, so the mixture is loose, but not too soft. Season with salt, pepper and nutmeg and pour into the peppers. Place the peppers in a baking dish large enough to hold them in a single layer. (If the peppers don't stand up, cut the slightest sliver from the bottom so it is flat.) Place the lid on the peppers. Pour the broth into the pan, cover with foil and bake 30 minutes. Remove the foil and the lids and bake until the peppers are tender and the filling is piping hot, about 10 minutes longer.
