500 g of small-sized bell peppers |
300 g of low fat ground meat |
1/2 cup of bulgur |
2 tablespoons of olive oil |
1/3 bunch of parsley |
Salt, black pepper, red pepper flakes |
1 large-sized tomato to make the caps of stuffed peppers |
Carve the bell peppers. Chop the greens and mix with the rest of the ingredients. Stuff the peppers with the mixture and place them in the oven bag. Bake for 40 minutes at 180°C Bon appetit.
Nutrition Facts | 1 serving | (%) Daily Value | |||
---|---|---|---|---|---|
Women (age 19 and over) | Men (age 19 and over) | ||||
Energy | 280,7 | 15 | 15 | ||
Protein | 18,0 g | 32 | 32 | ||
Fat | 15,8 g | 24 | 24 | ||
Carbonhydrate | 16,4 g | 6 | 6 | ||
Fiber | 6,5 g | 22 | 22 | ||
Topl.folik asit | 35,0 µg | 9 | 9 | ||
Sodyum | 51,3 mg | 3 | 3 | ||
Iron | 3,5 mg | 23 | 35 | ||
Vit. C | 185,5 mg | 185 | 185 | ||
Vit. B12 | 3,0 µg | 100 | 100 | ||
Magnesium | 55,8 mg | 18 -19 | 14-16 | ||
Calcium | 35,8 mg | 4 | 4 | ||
Potassium | 549,6 mg | 16 | 16 | ||
Zinc | 3,6 mg | 51 | 36 |
Energy | 20,3 kcal |
Protein | 1,2 g |
Fat | 0,3 g |
Carbonhydrate | 2,9 g |
Fiber | 3,6 g |
Total folic acid | 18,0 µg |
Sodium | 3,0 mg |
Calcium | 11,0 mg |
Potassium | 177,0 mg |
Vit. C | 139,0 mg |
Zinc | 0,2 mg |
Vit. A | 180,0 µg |
Vit. K | 14,0 µg |
References:
Dietary Guidelines for Turkey. Faculty of Health Sciences, Department of Nutrition and Dietetics, Hacettepe University, 2015.
Ministry of Food, Agriculture and Livestock, TURKISH FOOD CODEX LABELING REGULATION, December 29, 2011. http://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-7.htm
Nutrition Information Systems (BEBIS 7.2)
EFSA Scientific Opinion. 2009; 7(9):1226. European Commission Regulation (EU) No: 432/2012 of 16/05/2012
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