Baked Stuffed Peppers
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
454
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.2 g | (41 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.9 mg | (108 %) | ||
| Vitamin K | 125.3 μg | (209 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 284 μg | (95 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 506 mg | (533 %) | ||
| Potassium | 1,127 mg | (28 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the tomato sauce
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (chopped)
- 2 cups canned Tomatoes
- 1 cup chicken stock
- 1 tsp dried oregano
- salt
- peppers
- For the stuffed peppers
- 3 Tbsps olive oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (chopped)
- 3 slices Bacon (chopped)
- 1 ½ cups fresh breadcrumbs
- 1 Tbsp Caper (chopped)
- 1 cup parsley (coarsely chopped)
- 8 Bell pepper
Preparation steps
1.
To make the sauce: heat the oil in a pan and gently cook the onion until translucent. Add the garlic and cook for 2 more minutes, then add the tomatoes, chicken stock and oregano.
2.
Simmer gently for 25 minutes, stirring occasionally, and season with salt and pepper.
3.
Meanwhile, heat the oven to 190C (170C fan) 375F, gas 5.
4.
For the stuffed peppers: heat the oil in a wide pan and gently cook the onion until translucent. Add the garlic and bacon and cook for a further 5 minutes.
5.
Turn up the heat then add the breadcrumbs and cook until they are lightly browned and crisp. Stir in the capers and parsley and season with salt and pepper.
6.
Cut the tops off the peppers and carefully remove the seeds. Stuff the peppers with the breadcrumb mixture, replace the lids and put them in a deep ovenproof dish.
7.
Pour the tomato sauce around the peppers and bake for about 20 minutes or until the peppers are tender.
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