Vegetarian Stuffed Red Peppers
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
245
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 238 mg | (251 %) | ||
| Potassium | 610 mg | (15 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large, red Bell pepper
- 2 Tbsps olive oil
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 8 ozs Mushrooms (chopped)
- 1 cup cooked Rice
- 7 ozs canned Sweet corn (drained)
- 1 Tbsp chopped Basil
- salt (to taste)
- peppers (to taste)
- 2 cups vegetable stock
Preparation
Kitchen utensils
2 Pots, 1 Casserole dish, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Immersion blender, 1 Kitchen towel, 1 Freezer bag, 1 Citrus juicer, 1 Peeler
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Cut a slice off the top of each pepper, remove the centre core and seeds. Reserve the tops.
3.
Brush the outside of each pepper with olive oil and put into a baking dish.
4.
Heat the remaining oil in a frying pan and fry the onion gently until softened. Add the garlic and mushrooms and cook for 3 minutes. Remove from the heat and stir in the rice, sweetcorn, basil, salt and pepper.
5.
Divide the filling between the peppers. Pour a little stock into each pepper and replace the tops. Pour the remaining stock into the baking dish.
6.
Cook for 30-40 minutes until the peppers are tender.
