Rice and Feta Stuffed Peppers
34 min 1 serving 560 kcal · 19 g proteinLevel: Beginner
The nutritionist's note
Red pepper is among the most vitamin-C-rich vegetables, and retains a good share of it at 190 °C. Paired with the iron in the rice and feta, it improves absorption.
Ingredients
1 serving
- red peppers2 piece · 300 g
- cooked brown rice160 g
- feta70 g
- onion50 g
- olive oil14 g
- oregano2 g
Method
- 1
Preheat the oven to 190 °C and halve the peppers.
- 2
Mix the cooked rice, crumbled feta, onion and oregano (2 g).
- 3
Fill the pepper halves with the stuffing and drizzle with olive oil.
- 4
Bake for 28 minutes, until the peppers are tender.
Nutrition facts
per serving
| Energy | 560 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 62 g |
| Fat | 26 g |
| Fibre | 10 g |
| Iron | 3.2 mg |
| Vitamin B12 | 0.6 µg |
Potential allergens
- lactose
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