Filled Peppers with Black Olives
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
616
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 616 cal. | (29 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.8 g | (43 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.5 mg | (104 %) | ||
| Vitamin K | 31.3 μg | (52 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 222 μg | (74 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 442 mg | (465 %) | ||
| Potassium | 1,113 mg | (28 %) | ||
| Calcium | 375 mg | (38 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 100 μg | (50 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 21.7 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- olive oil (for the dish)
- 6 fairly small Red pepper (halved lengthways)
- 1 Zucchini (halved lengthways and sliced)
- 1 clove garlic cloves (finely chopped)
- 2 Red onions (cut into wedges)
- 1 cup cherry Tomatoes
- ⅔ cup black Olives (pitted, drained)
- 2 cups Feta (diced)
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- 2 Tbsps finely chopped Fresh herbs (thyme, rosemary and basil)
Preparation steps
1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and brush an oven-proof dish or baking tray with oil.
2.
Lay the peppers in the dish. Mix all the remaining ingredients together in a bowl. Season with salt and ground black pepper and spoon into the peppers. Bake in the oven for around 35 minutes until browned.
3.
Arrange three pepper halves on each plate and serve.
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