Peppers Stuffed with Tuna
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
527
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 23.79 g | (24 %) | ||
| Fat | 42.63 g | (37 %) | ||
| Carbohydrates | 14.86 g | (10 %) | ||
| Sugar added | 2.1 g | (8 %) | ||
| Roughage | 5.06 g | (17 %) |
more nutritional values
| Vitamin A | 68.42 mg | (8,553 %) | ||
| Vitamin D | 1.42 μg | (7 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 0.96 mg | (69 %) | ||
| Folate | 69.9 μg | (23 %) | ||
| Pantothenic acid | 1.43 mg | (24 %) | ||
| Biotin | 3.13 μg | (7 %) | ||
| Vitamin B₁₂ | 1.67 μg | (56 %) | ||
| Vitamin C | 15.77 mg | (17 %) | ||
| Potassium | 853.53 mg | (21 %) | ||
| Calcium | 46.18 mg | (5 %) | ||
| Magnesium | 60.16 mg | (20 %) | ||
| Iron | 1.39 mg | (9 %) | ||
| Iodine | 1.36 μg | (1 %) | ||
| Zinc | 0.95 mg | (12 %) | ||
| Saturated fatty acids | 7.37 g | |||
| Cholesterol | 43.31 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- Bell pepper (1 yellow, red and orange)
- 1 Avocado
- ½ small Cucumber
- 2 Tbsps lemon juice
- 2 Tbsps Herb crouton (premade)
- 1 can white Tuna (in water)
- 1 Tbsp finely chopped parsley
- salt
- freshly ground peppers
- 1 pinch sugar
- 2 Tbsps Sour cream
- 2 Tbsps White vinegar
- 4 Tbsps vegetable oil
- Chives (for garnishing)
Preparation steps
1.
Rinse and halve peppers, remove seeds and ribs and pat dry.
2.
Halve avocado and pit, peel and cut pulp into small cubes. Immediately sprinkle with lemon juice.
3.
Peel and halve cucumber, scrape out seeds and cut into small cubes.
4.
Drain tuna and cut into small cubes.
5.
Whisk creme fraiche with vinegar and oil, season with salt, pepper and sugar and mix with avocado, cucumber, tuna and parsley.
6.
Stuff pepper halves with the mixture and sprinkle with croutons.
7.
Garnish with chives and serve.
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