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Stuffed Peppers With Brie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)75.3448
Energy (kCal)888.5953
Carbohydrates (g)2.1218
Total fats (g)63.5415
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the peppers in half through the stalk and remove the seeds. | 2. Evenly spread 1tsp of olive tapenade in each half pepper and fill with cherry tomatoes, olives and a few torn basil leaves. Top with brie. | 3. Place them in a roasting tin with a drizzle of olive oil and bake at 400°F for 20-25 mins until the peppers are tender. Serve warm with crusty bread and salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red pepper 4 5.0 1.1012 0.2338 0.055
    tapenade 8 teaspoons 126.0833 0.0 28.05 0.7083
    cherry tomato 5 ounces 126.0833 0.0 28.05 0.7083
    black olive 1 ounce pitted 126.0833 0.0 28.05 0.7083
    brie cheese 8 ounces sliced 757.512 1.0206 47.06100000000001 62.7782
    basil leaf 16 126.0833 0.0 28.05 0.7083

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



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