Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
767
Calories
30g
Protein
47g
Fat
63g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Navy Bean | 1/2 cup (91g) cooked | 127 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Orange | 1 medium (131g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Bacon | 1 slice cooked (8g) | 43 |
| Bell Pepper | 1 medium (119g) | 31 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 large bell pepper, yellow, orange or red
- 1 tsp. olive oil
- 4 strips soy “bacon”
- 1/2 cup canned cannellini or navy beans, drained and rinsed
- 1/2 cup cooked green peas
- 3 Tbs. snipped dill weed
- 1/2 cup crumbled feta cheese
- Salt and freshly ground black pepper to taste
- 3 Tbs. pine nuts
- =
Directions
1
1. Slice bell pepper in half lengthwise, cutting carefully through stem end to keep end intact while removing stem. Discard seeds and inner membranes, and set aside.
2
2. Heat olive oil in large skillet over medium-low heat. Cook soy “bacon” until browned, turning several times, 5 to 7 minutes. Avoid burning.
3
3. Combine beans, peas, dill weed, feta cheese, salt and pepper to taste in mixing bowl, and toss to mix well. Carefully spoon mixture into pepper halves, sprinkle with pine nuts and serve.
Recipe sourced from
fandom