Peppers Stuffed with Mint Rice
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(0 votes)
Health Score:
82 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
398
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 248 mg | (261 %) | ||
| Potassium | 663 mg | (17 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Long grain rice
- salt
- 1 onion
- 1 garlic clove
- 4 Tbsps olive oil
- 40 grams Pine nuts
- 40 grams Currants
- 125 grams cooked ham
- mint
- freshly ground pepper
- 4 Bell pepper
- clear Broth (Instant)
Preparation steps
1.
Boil the rice in salted water according to the package directions.
2.
Peel and dice the onion and garlic. Heat the olive oil. Sauté onion, garlic and pine nuts in it. Drain the rice and add it into the pan with the currants.
3.
Cube the ham. Rinse the mint and set some aside for garnish. Shake the rest dry, pluck the leaves from the stems and chop them finely. Mix the chopped mint and cubed ham into the rice. Season with salt and pepper.
4.
Cut the peppers in half horizontally. Remove the seeds and interior white skins and rinse the peppers. Pat dry the inside. Pour in the rice and put the filled peppers onto a baking dish. Pour in broth. Cover and cook in a preheated oven at 200°C (approximately 400°F) for 30-40 minutes. Serve garnished with mint.
