Tex-Mex Stuffed Peppers
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
533
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 32.3 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 235 mg | (247 %) | ||
| Potassium | 838 mg | (21 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Bell pepper (red, green, yellow)
- 30 grams Wild rice
- 150 grams Long grain rice
- 100 grams Bacon
- 100 grams Kidney beans (canned)
- 1 small Avocado
- ¼ tsp Chili powder
- 1 Tbsp lemon juice
- 2 Tbsps olive oil
- salt (and pepper)
Preparation steps
1.
Cut the peppers in half lengthwise and remove the stems, seeds and pith. Rinse then arrange on a baking sheet, cut-side up. Prepare the wild rice and long grain rice according to package directions.
2.
Fry the bacon in a skillet and then chop. Cut the avocado in half, remove the pit and dice the flesh.
3.
Drain the beans and mix with the rice, bacon, avocado, chili powder and lemon juice. Season with salt and pepper then distribute between the pepper halves. Drizzle with olive oil and bake in a preheated oven at 200°C (approximately 400°F) for 20 minutes.
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