Stuffed Peppers and Eggplant in Tomato Sauce
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
623
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.9 g | (50 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 12.5 mg | (104 %) | ||
| Vitamin K | 56.9 μg | (95 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 354 μg | (118 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 26 μg | (58 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 504 mg | (531 %) | ||
| Potassium | 2,158 mg | (54 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 301 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 80 grams mixed Dried Fruit (such as figs, dates, prunes and apricots)
- 1 onion
- 1 garlic clove
- olive oil
- 600 grams Ground beef
- 1 egg
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
- 3 Tbsps breadcrumbs
- 1 pinch ground Cumin
- 1 pinch Ground cinnamon
- salt
- freshly ground peppers
- 8 yellow Bell pepper
- 4 Eggplant
- 200 grams puréed Tomatoes
- 350 milliliters Vegetable broth
Preparation steps
1.
Soak the fruit in lukewarm water.
2.
Peel the onion and garlic, chop finely and sweat in a hot pan with 2 tablespoons oil until translucent. Drain the fruit and dice finely. Knead with the ground beef, egg, onion mixture, the fruit, herbs, breadcrumbs and spices. Season with salt and pepper.
3.
Meanwhile, rinse the peppers and eggplants. Cut off the tops from the peppers and remove the seeds and pith. Cut the eggplants in half diagonally, remove the seeds gently with a small spoon. Fill the vegetables with the meat mixture. Sauté lightly in a roasting pan with a little oil, add the tomato purée and broth, season with salt and pepper and simmer for 35-40 minutes over medium heat. Season to taste and serve.
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