Bell Peppers Stuffed with Carrots and Onions
Lunchtime already? Get cooking — everyone's going to love it!
Daria ☼
Recipe author
Bell Peppers Stuffed with Carrots and Onions
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
1 g
Fats 13 %
1 g
Carbohydrates 75 %
6 g
39 kcal
GI:
100
/
0
/
0
- I found this recipe in some old notes and honestly can't remember who gave it to me or when. But these vegetable-stuffed peppers work for anyone watching their diet, and for anyone keeping a meatless fast. Pick the firmest, sturdiest peppers — and go for big ones, since they're easier to stuff. All cooking should be done with love, and winter preserves are no exception, so never mind the tears that come with peeling and slicing the onion (cut it into half-rings). Cut the carrots and the parsley and celery roots as finely as you can. Sauté each of these separately, then combine them in a large bowl. Season with salt and mix well again. Wash the peppers carefully and remove the seeds, trying not to split them. Blanch the prepared peppers for 1–2 minutes and let them cool. Very gently stuff them with the vegetable filling. Pack them into jars, seal tightly, and store in a cold place.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Dill greens - 38 kcal/100g
- Seed parsnip - 47 kcal/100g
- Parsnip - 47 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Parsley root - 49 kcal/100g
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