Stuffed Peppers with Raisins

Nutrition and Beauty | Katerina Kyriakou | Friday, February 26th, 2010 at 11:11

ermoumag ermou stuffedpeppers Stuffed Peppers with Raisins

A recipe by John Gkelntis published in the recipes’ booklet “Menu” by supermarket “Veropoulos” (Issue 5, June 2006). Photograph is taken by the blog definatelynotmartha

Ingredients for 6 people

10-12 peppers for stuffing
1 large onion, chopped
½ bunch of parsley
1 cup extra virgin olive oil
1 red pepper chopped
3 tablespoons pine nuts
Salt, pepper, little sugar
Breadcrumb
Juice of 4 tomatoes

Directions

1. Puree the onion in a blender and mix all the ingredients except for the breadcrumbs in a bowl.
2. Clean the peppers and remove their seeds. Fill in the 2 / 3 of them using the mixture you have made.
3. Place them in a baking pan, pour the extra virgin olive oil, the salt and the pepper and sprinkle with breadcrumbs.
4. Add 1 cup of water and bake in a preheated oven for about an hour.

NUTRITIONAL COMMENT

This modern version of the classic recipe of stuffed peppers is an innovative and light choice for the period of Lent. Apart from its wonderful flavor, it supplies our body with vitamin C, and lycopene, contained in high amounts in peppers and tomatoes, respectively.
Raisins, that are dried grapes, contain high amounts of potassium and fructose. Previously, their high sugar content had led many dentists to consider them responsible for causing caries. Recent scientific data, however, have come to shoot down this theory. In particular, it appeared that raisins are rich in five phytochemicals with strong antioxidant and antibacterial properties, which protect our body against infection by Streptococcus mutans which causes tooth decay and Porphyromonas gingivalis that causes gingivitis.
This recipe is mainly consisted by vegetables. The major benefits of raisins’ to oral and onions’, peppers’, tomatos’ and parsleys’ to overall health provide a full protection to our body.