Vegetarian Pepper Spread

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Vegetarian Pepper Spread
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
197
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie197 cal.(9 %)
Protein6 g(6 %)
Fat17 g(15 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E7.8 mg(65 %)
Vitamin K22.4 μg(37 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.3 mg(21 %)
Folate65 μg(22 %)
Pantothenic acid0.2 mg(3 %)
Biotin6.6 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C119 mg(125 %)
Potassium259 mg(6 %)
Calcium65 mg(7 %)
Magnesium41 mg(14 %)
Iron1.3 mg(9 %)
Iodine3 μg(2 %)
Zinc0.6 mg(8 %)
Saturated fatty acids2.3 g
Uric acid11 mg
Cholesterol0 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
2 red Bell pepper
1 garlic clove
100 grams Tofu
2 Tbsps olive oil
20 grams peeled Hazelnuts
salt
freshly ground peppers
lemon juice
olive oil (for greasing)
How healthy are the main ingredients?
Tofuolive oilgarlic clovesaltolive oil

Preparation steps

1.

Preheat the oven to 220°C (approximately 430°F). 

2.

Rinse and halve the peppers. Remove the seeds and membranes and place skin side up on a greased baking sheet. Roast for 15 minutes in the oven, until the skin begins to blister and turn black. Remove from the oven, cover with a damp cloth, and let cool. Peel the peppers, and puree in a blender with the peeled garlic, tofu, olive oil and hazelnuts until a fine paste forms. The amount of oil necessary may vary. Season the spread to taste with salt, pepper, and lemon juice. 

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