Vegetarian Stuffed Red Peppers

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Vegetarian Stuffed Red Peppers
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
245
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie245 cal.(12 %)
Protein8 g(8 %)
Fat6 g(5 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage6.8 g(23 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E5.7 mg(48 %)
Vitamin K30.3 μg(51 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.2 mg(35 %)
Vitamin B₆0.6 mg(43 %)
Folate127 μg(42 %)
Pantothenic acid1.5 mg(25 %)
Biotin12.6 μg(28 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C238 mg(251 %)
Potassium610 mg(15 %)
Calcium43 mg(4 %)
Magnesium50 mg(17 %)
Iron1.7 mg(11 %)
Iodine10 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1 g
Uric acid93 mg
Cholesterol0 mg
Complete sugar7 g

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
How healthy are the main ingredients?
Mushroomolive oilgarlic cloveBasilonionsalt
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.