Know what’s on your plate
Stuffed pepper
Calories & nutrition facts
with beef, rice and vegetables, homemade
Nutrition facts
Per 100 g% DV- Calories 99 kcal —
- Protein 6.2 g 12%
- Carbohydrate 9.2 g 3%
- Fat 4.3 g 6%
- Saturated fat 1.8 g 9%
- Sugars 2.5 g —
- Sodium 52 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 33 µg 4%
- Vitamin C 26 mg 29%
- Vitamin D 0.2 µg 1%
- Vitamin E 0.74 mg 5%
- Thiamin (B1) 0.05 mg 4%
- Riboflavin (B2) 0.04 mg 3%
- Niacin (B3) 1.5 mg 9%
- Pantothenic acid (B5) 0.18 mg 4%
- Vitamin B6 0.22 mg 13%
- Biotin (B7) 0.7 µg 2%
- Folate (B9) 13 µg 3%
- Vitamin B12 0.4 µg 17%
Minerals
- Calcium 19 mg 1%
- Iron 0.9 mg 5%
- Magnesium 14 mg 3%
- Phosphorus 62 mg 5%
- Potassium 194 mg 4%
- Zinc 1.1 mg 10%
- Copper 0.05 mg 6%
- Manganese 0.14 mg 6%
- Selenium 3 µg 5%
- Iodine 4 µg 3%
Similar foods
- Stuffed green pepperwith rice, homemade77 kcal / 100 g
- Stuffed bell pepperwith ground meat beef, with salt86 kcal / 100 g
- Sweet pepper with minced meat-rice fillingin tomato sauce of tomato paste139 kcal / 100 g
- Sweet pepper with minced meat fillingbaked116 kcal / 100 g
- Baked sweet pepperswith bulgur vegetable filling90 kcal / 100 g
- Beef stir-fried with green peppershomemade145 kcal / 100 g
Questions about Stuffed pepper
How long do you bake stuffed peppers, and at what temperature?
Bake them at 190 °C for about 35–45 minutes, until the pepper is tender and the filling is piping hot. If the filling contains raw mince, cook it through first or check that its centre reaches 75 °C.
Should the filling be cooked before you stuff the peppers?
Cook rice and mince before filling the peppers; they may not cook evenly inside the pepper. Mix them with herbs, chopped tomatoes or a little stock, then bake until the peppers are tender and the filling is hot.
How do you stop stuffed peppers tipping over in the oven?
Choose peppers with broad, flat bases and sit them snugly in a small baking dish. If one wobbles, trim a very thin slice from its base without cutting through the flesh.
Can you make stuffed peppers ahead of time?
Yes. Fill them, cover and keep them in the fridge for up to a day before baking; allow a little extra oven time if they go in cold, and check the filling is piping hot throughout.
Can you freeze stuffed peppers?
Yes: cool cooked peppers promptly, wrap or pack them airtight, and freeze. Defrost in the fridge and reheat in the oven until piping hot throughout; the pepper may be softer after freezing.
What goes well with stuffed peppers?
Serve them with a crisp green salad, crusty bread or plain yoghurt. If the filling is light, couscous or roast potatoes make the meal more substantial.
What can you use instead of rice in stuffed peppers?
Cooked bulgur, quinoa or pearl barley all work; use the same volume of cooked grain and mix it with the other filling ingredients before stuffing. For a lower-grain filling, try lentils with chopped tomatoes and herbs.
Source: CoFID (UK) 19-632 · per 100 g · carbohydrate per EU label, fibre excluded
