A source of protein and vitamins, this stuffed pepper combines tender turkey meat and nutritious mushrooms, creating a rich flavor. Ideal for maintaining energy and health due to its low carbohydrate content and high fiber content.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Bulgarian pepper | |||
| Water | |||
| Turkey | |||
| Mushroom | |||
| Carrot | |||
| Onion | |||
| Tomato paste | |||
| Olive oil | |||
| Himalayan salt | to taste | ||
| Black pepper | to taste | ||
| Product release: | 2 060 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 10 | ||
| 5 | ||
| 5 | ||
| 5 | ||
| 40 | ||
1 5 | ||
|---|---|---|
| Proteins | 5.2 |
| Digestible proteins | 4.4 |
| Fats | 1.8 |
| Net carbohydrates | 3 |
| Calories | 52 kcal |
| Indexes | |
| Glycemic index | 19.3 |
| Glycemic load | 1.5 |
| Insulin index, II | 16.7 |
| Disease inflammatory index, DII | -0.40 |
| Antioxidant, ORAC | 759 |
| Weight loss | Detention | Set |
|---|---|---|
| 5% | 4% | 3% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| Oleic acid (Omega-9) | 5658?6 |
| Cholesterol | 55520?10 |
| Nutrient | % of RDA |
|---|---|
| Threonine | 14191941?? |
| Tryptophan | 1319194772 |
| Histidine | 11151531?7 |
| Valin | 9131326?4 |
| Leucine | 811112373 |
| Alanine | 7151536?? |
| Phenylalanine | 79920124 |
| Methionine | 710102075 |
| Lysine | 710102153 |
| Aspartic acid | 56515?5 |
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | |
| Mediterranean | |
Grate the carrot (140 g) and onion (1 piece). Sauté half of the grated mixture in heated oil (2 tbsp).
Combine ground turkey (300 g) or any other ground meat with finely chopped mushrooms (200 g), add the sautéed vegetables, and mix everything thoroughly.
Season with salt and pepper to taste.
Prepare bell peppers (6 pieces) by cutting off the tops and removing the seeds. Blanch them in boiling water for 10 seconds, then remove from the water.
Fill each pepper with the prepared filling.
In a pot, place the remaining chopped onion and carrot, add tomato paste (50 g), salt, and pepper, and mix thoroughly. Carefully place the stuffed peppers on top.
Pour water into the pot so that it covers the peppers halfway. Simmer over medium heat with the lid on for about 40 minutes.
Serve the dish with the sauce that forms during the simmering.
| Health benefits | |
|---|---|
| For intimate health (blood circulation) | |
| Protection from viruses | |
| Boosting Immunity | |
| Enhancing brain function and memory | |
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