| Type | Per person |
|---|---|
| Energy | 725 kcal |
| Fat | 33 gr |
| of which saturated | 6 gr |
| Carbohydrates | 82 gr |
| of which sugars | 20 gr |
| Fibres | 9 gr |
| Protein | 21 gr |
| Salt | 0.39 gr |
Stuffed sweet pepper with curry rice
Main course
2 persons
20 - 30 min
With seasonal products
185gr vegetables p.p.
Ingredients
2 persons
| 2 red peppers |
| 1 onion |
| 1 tablespoon curry powder |
| 1 clove garlic |
| 2 tablespoons sultanas |
| 30g liquid margarine |
| 4 tablespoons grated 30-plus cheese |
| 1 whole-wheat rusk finely ground into breadcrumbs |
| 150g brown rice |
| 50g unsalted chopped nuts |
Preparation
1. Prepare the rice according to instructions on the pack.
2. Preheat the oven to 200 degrees.
3. Cut the peppers in half lengthwise, remove the seeds.
4. Peel and finely chop the onion.
5. Heat about 20 g of margarine in a frying pan and fry the onion with the curry powder. Squeeze the clove of garlic on top. Fry the cooked rice for about 2 minutes. Stir in the sultanas and chopped nuts.
6. Fill the pepper halves high with this mixture and place them in an oven dish. Sprinkle them with grated cheese and breadcrumbs. Pour some margarine over them. Bake the peppers in the oven for about 20 minutes until brown and cooked. Enjoy your meal!
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Nutritional values
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