Stuffed Bell Peppers with Lentils

Stuffed Bell Peppers with Lentils

Stuffed Bell Peppers with Lentils

MAIN MEAL

MAIN MEAL

Stuffed Bell Peppers with Lentils - Turkish shepherd salad with goat and walnuts - Yoghurt with spices

INGREDIENTS

Serving for 4
2 Table spoon of olive oil
8 Bell peppers
1 Tomato
1 Cup of boiled green lentil
1/2 kg. Minced meat
2 Onion
6 Gloves of garlic
4 Capia pepper
1 Table spoon tomato paste
1 Tea spoon pepper paste
Salt, Black Pepper, Red Pepper

RECIPE

Lightly sauté the minced meat with olive oil. Then, add chopped onions, red capia pepper, garlic, and 1/4 cup of water, and continue sautéing. Add the tomato paste and spices. Lastly, add the boiled green lentils and cook them for a while. Empty the bell peppers and lay them on a baking tray. Fill them with the mixture and bake inside an oven preheated to 190 C for 15 minutes. Optionally, you can add grated string cheese and leave the cheese to melt for 5 minutes inside the oven. Bon appetit.
 

ENERGY AND NUTRITION FACTS
Nutrition Facts 1 serving (%) Daily Value
Women (age 19 and over) Men (age 19 and over)
Energy 407,9 kcal 21 21
Protein 29,8 g 52 52
Fat 24,6 g 38 38
Carbohydrate 16,3 g 6 6
Fiber 7,9 g 26 26
Total Folic Acid 80,0 µg 20 20
Sodium 233,3 mg 12 12
Calcium 104,6 mg 10 10
Potassium 1053,3 mg 30 30
Vit. C 242,4 mg 242 242
Vit. A 561,1 µg 70 56
Magnesium 66,1 mg 21 17-19
Irom 4,2 mg 28 42
Vit. K 271,2 µg 452 452-387


 

About Bell Peppers:


 

Contains fibre, which regulates intestines.
Rich in Vitamin C, which helps boost the immune system.
Contains Vitamin K, which has a vital role in blood coagulation.
100 g Bell Peppers contains;
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
Potassium 177,0 mg
Vit. C 139,0 mg
Vit. A 180,0 µg
Iron 0,8 mg
Vit. K 14,0 µg


References:

- Ministry of Food, Agriculture and Livestock, TURKISH FOOD CODEX LABELLING 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, 2010;8(10):1815; 2009;7(9):1226. European Commission Regulation (EU) No: 432/2012 of 16/05/2012

CONTACT FORM

Yıldız (*) ile işaretli alanların doldurulması zorunludur.

Please mark the verification.
İletişim Adresi
Sabri Ülker Gıda Araştırmaları Enstitüsü Vakfı
Kısıklı Mah. Ferah Cad. No:2/4 Üsküdar/İstanbul
+90 216 524 1548
info@sabriulkervakfi.org
Lütfen bekleyiniz...

Formunuz Başarıyla Bize Ulaştı!

Bizimle İletişime geçtiğiniz için teşekkür ederiz.

NEWSLETTER MEMBERSHIP

Fields marked with an asterisk (*) are mandatory.

Lütfen doğrulamayı işaretleyiniz.
Please mark the verification.
Please wait...

Your Form Has Successfully Received Us!