Try this Gratinated pointed peppers with ground beef filling and tomato lentil sauce recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 200 °C.
2. Cut the bell pepper lengthwise in halves and put them in an oven tray, inside up.
3. Dice the garlic and onion. Add to a pan with olive oil and heat until glassy and fragrant, then add the ground beef. Break the ground beef apart and cook until brown. Season with salt, pepper, paprika powder and vegetable broth powder.
4. Fill the bell peppers with the metallic and top with cheese, then bake in the oven for 15-20 minutes or until cheese is starting to brown.
5. In the meantime heat 100ml water in the pan. Add 55g tomato paste, 2 tsp of broth powder, pepper, and paprika powder and mix well. Add the cream and simmer for 2-4 min, until the sauce starts to thicken. Add lentils and baby spinach, and simmer for another 3 min.
7. Serve the tomato lentil sauce over the gratinated bell pepper.
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Serving Size: 1 Serving (813g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1498 | ||
Calories from Fat: 803 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.2g | 119 % | |
Saturated Fat 48.6g | 243 % | |
Monounsaturated Fat 29.7g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 306mg | 94 % | |
Sodium 862.4mg | 30 % | |
Potassium 2691.2mg | 71 % | |
Total Carbohydrate 88.8g | 26 % | |
Dietary Fiber 36.7g | 147 % | |
Sugars, other 52.2g | ||
Protein 86.9g | 124 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1498
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