Kirschmichel – German Cherry Bread Pudding
DNutri-Score
- Calories
- 191.3 kcal
Stuffed Peppers
Red and green peppers filled with seasoned pork mince, onion and parsley, baked in poultry stock.
Included in these collections
CNutri-Score
Nutrition per servingNot availableIron
Not availableFibre
465.4 kcalEnergy
26.5 gProtein
13.2 gCarbohydrates
33.3 gFat
All nutrition per serving
- Energy
- 465.4 kcal
- Protein
- 26.5 g
- Carbohydrates
- 13.2 g
- Fat
- 33.3 g
- Fibre
- Not available
- Salt
- 1.8 g
- Iron
- Not available
- Calcium
- 35.5 mg
- Vitamin C
- 250.8 mg
STEP BY STEP
Let's make something delicious.
- 01
Cut the top off each pepper. Remove the seeds and white membranes.
- 02
Put the pork mince in a bowl. Peel and finely dice the onion. Heat the garlic oil in a frying pan and gently sweat the onion without browning. Stir in the chopped parsley, leave the mixture to cool, then add it to the mince. Add the egg, salt, pepper and nutmeg and mix thoroughly.
- 03
Divide the mince mixture equally between the peppers. Replace the tops and press down lightly. Place the peppers in an ovenproof dish, pour in the stock and cook in a preheated oven at 190°C conventional (170°C fan) for 30–35 minutes.
Nutrition & sources
Publisher: meala GmbH
Nutrition based on BLS & additional sources. per serving
Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.
Sources: BLS, additional food databases.
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