Stuffed Roasted Red Peppers
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
346
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 48.1 μg | (80 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 246 mg | (259 %) | ||
| Potassium | 475 mg | (12 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large red Bell pepper
- 250 grams cream cheese
- 1 garlic clove
- ½ bunch Dill
- ½ bunch parsley
- salt
- freshly ground peppers
- 4 Tbsps lemon juice
- 4 Tbsps olive oil
- parsley (for garnish)
Preparation steps
1.
Rinse and halve bell peppers and remove seeds and ribs. Place bell pepper halves cut-sides down on an oven rack lined with aluminum foil. Roast peppers under oven broiler, watching carefully, until skin is black. Remove peppers from oven, cool with a damp cloth and remove skin.
2.
Rinse dill and parsley, shake dry, pluck leaves and chop. Press garlic clove through a garlic press. Mix garlic, dill, parsley, cream cheese and 1 tablespoon lemon juice and season with salt and pepper.
3.
Spread 1 tablespoon cream cheese mixture on each bell pepper half and roll up. Cover rolled peppers and refrigerate for at least 1 hour.
4.
To serve, cut rolled peppers into thick slices, fasten with decorative toothpicks and garnish with parsley to serve.
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