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Capsicums ( Bell Peppers ) With Tomato Anchovy Filling

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.6153
Energy (kCal)365.9487
Carbohydrates (g)20.622
Total fats (g)28.2877
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat half the oli in a large saucepan and cook the onion and garlic, stirring, until the onion is soft. Add the eggplant, herbs, anchovies and tomato: cook stirring, three minutes. Transfer mix to a large bowl and cool. Stir in the breadcrumbs and cheese. | 2. Cut the capsicums in half lengthways; remove seeds and membranes. Brush skin with remaining oil; place capsicums on oven tray. Fill with tomato mixture. | 3. Bake uncovered in a moderate oven for about 40 minutes or until capsicums are tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic clove 1 crushed - - - -
    eggplant 1/2 chopped - - - -
    flat leaf parsley 1 tablespoon chopped - - - -
    oregano 1 tablespoon chopped 7.95 2.0676 0.27 0.1284
    caper 2 teaspoons chopped 1.3187 0.2804 0.1353 0.0493
    anchovy fillet 4 chopped - - - -
    breadcrumb 1/4 cup - - - -
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    red capsicum 2 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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