Baked Feta with Sautéed Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 37.5 μg | (63 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 354 mg | (373 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 294 mg | (29 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 82 μg | (41 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 12 g |
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse the bell peppers, remove the ribs and seeds and cut into strips. Peel the onions and cut into wedges. Rinse the thyme, pat dry, remove the stems and finely chop the leaves.
Heat 2 tablespoons of the olive oil in a large pan and sauté the onions for 1-2 minutes. Add the peppers to the pan and cook until golden brown. Sprinkle with the sugar, stir in the vinegar and half of the thyme and season with salt and pepper. Continue cooking for about 8 minutes.
Cut the feta cheese into 1 cm (approximately 3/8 inch) thick slices and place on a baking sheet lined with parchment paper. Brush with the remaining olive oil, season with pepper and bake for 10 minutes.
Remove the cheese from the oven and serve atop the peppers and onions. Garnish with the remaining thyme.
