Ricette light con peperoni amiche della linea

Ricette light peperoni amiche linea

I peperoni sono amici della linea! Ipocalorici, con un buon contenuto di fibre e acqua, favoriscono la regolarità intestinale e combattono la ritenzione idrica. Si tratta di ortaggi molto versatili in cucina e si prestano ad essere utilizzati sia per la preparazione dei primi che dei secondi. Vediamo insieme qualche ricetta light con i peperoni!

Peperoni: calorie e valori nutrizionali

  • Calorie: 24.50 kcal
  • Grassi: 0.22 g
  • Carboidrati: 5.36 g
  • Proteine: 0.98 g
  • Fibre: 1.57 g
  • Zuccheri: 3.30 g
  • Acqua: 93.02 g
  • Amido: 0.00 g
  • Ceneri: 0.41 g

Minerali

  • Calcio: 9.25 mg
  • Sodio: 3.50 mg
  • Fosforo: 21.75 mg
  • Potassio: 172.25 mg
  • Ferro: 0.46 mg
  • Magnesio: 10.50 mg
  • Zinco: 0.15 mg
  • Rame: 0.06 mg
  • Fluoro: 2.00 mcg
  • Manganese: 0.12 mg
  • Selenio: 0.15 mcg

Vitamine

  • Retinolo (Vit. A): 0.00 mcg
  • Betaina: 0.10 mg
  • Vitamina A, IU: 1017.00 IU
  • Vitamina A, RAE: 50.75 mcg_RAE
  • Tiamina (Vit. B1): 0.05 mg
  • Riboflavina (Vit. B2): 0.04 mg
  • Niacina (Vit. B3): 0.93 mg
  • Acido Pantotenico (Vit. B5): 0.15 mg
  • Piridossina (Vit. B6): 0.21 mg
  • Acido folico (Vit. B9 o M o Folacina): 0.00 mcg
  • Folato alimentare: 24.00 mcg
  • Folato, DFE: 24.00 mcg_DFE
  • Folati, totali: 24.00 mcg
  • Cobalamina (Vit. B12): 0.00 mcg
  • Vitamina B-12, aggiunta: 0.00 mcg
  • Acido ascorbico (Vit. C): 112.57 mg
  • Vitamina D (D2+D3): 0.00 mcg
  • Colecalcifenolo (Vit. D): 0.00 IU
  • Alpha-tocoferolo (Vit. E): 0.98 mg
  • Vitamina E, aggiunta: 0.00 mg
  • Fillochinone (Vit. K): 6.15 mcg
  • Colina totale (Vit. J): 5.55 mg
  • Carotene, beta: 650.67 mcg
  • Carotene, alfa: 20.50 mcg
  • Criptoxantina, beta: 248.50 mcg
  • Licopene: 0.00 mcg
  • Luteina + zeaxantina: 196.00 mcg
  • Tocoferolo beta: 0.03 mg
  • Tocoferolo gamma: 0.07 mg
  • Tocoferolo delta: 0.00 mg

Grassi

  • Acidi grassi, monoinsaturi: 0.01 g
  • Acidi grassi, polinsaturi: 0.08 g
  • Acidi grassi, saturi: 0.04 g
  • Colesterolo: 0.00 mg
  • Fitosteroli: 9.00 mg

Amminoacidi

  • Acido aspartico: 0.20 g
  • Acido glutammico: 0.17 g
  • Alanina: 0.04 g
  • Arginina: 0.04 g
  • Cisteina: 0.02 g
  • Fenilalanina: 0.05 g
  • Glicina: 0.03 g
  • Isoleucina: 0.03 g
  • Istidina: 0.02 g
  • Leucina: 0.04 g
  • Lisina: 0.04 g
  • Metionina: 0.01 g
  • Prolina: 0.03 g
  • Serina: 0.05 g
  • Tirosina: 0.02 g
  • Treonina: 0.04 g
  • Triptofano: 0.01 g
  • Valina: 0.04 g

Ricette light con i peperoni

Pollo con i peperoni light

­Ingredienti per 4 persone

  • 4 fette di petto di pollo (da 100 g)
  • 1 peperone rosso
  • 1 peperone giallo
  • 10 pomodorini
  • ½ bicchiere di vino bianco
  • 1 spicchio di aglio
  • Origano q.b.
  • Sale q.b.

Preparazione

  1. Lavate i peperoni, asciugateli ed eliminate coste e semini. Tagliateli a listarelle.
  2. Lavate i pomodori e tagliateli a metà.
  3. In una padella mettete lo spicchio d’aglio con 1 bicchiere d’acqua e aggiungete i peperoni e i pomodori. Fate cuocere a fuoco basso.
  4. Dopo qualche minuto coprite e lasciate cuocere per 20-25 minuti.
  5. A questo punto aggiungete le fettine di pollo e aggiungete il vino.
  6. Lasciate evaporare e fate cuocere a fuoco vivo.
  7. Aggiungete l’origano, un pizzico di sale e lasciate cuocere ancora per 6-7 minuti, non di più.

Peperoni ripieni di insalata greca

Ingredienti per 4 persone

  • 2 peperoni
  • Feta
  • Lattuga
  • Pomodori
  • Olive nere
  • Cetrioli
  • Cipolla cruda
  • Origano
  • Olio extravergine di oliva

Preparazione

  • Lavate i peperoni, tagliateli per la lunghezza ed eliminate semi e coste.
  • Metteteli in forno a 200°C per circa mezz’ora per farli grigliare.
  • Nel frattempo preparate l’insalata greca ammorbidendo la feta con un filo d’olio e origano, e aggiungendo l’insalata, i pomodori, le olive, i cetrioli e la cipolla.
  • Amalgamate il tutto e farcite i peperoni.

Peperoni ripieni di quinoa

Ingredienti per 4 persone

  • 240 g di quinoa
  • 3 peperoni di medie dimensioni
  • 1 quadrotto di tofu
  • Brodo vegetale granulare
  • Olio extravergine di oliva
  • Erba cipollina q.b.
  • Prezzemolo q.b.
  • Sale e pepe q.b.

Preparazione

  1. Per calcolare quanto liquido occorre per la cottura, mettete la quinoa in un contenitore efate conto che il brodo deve essere circa il triplo della sua quantità.
  2. Sciogliete il brodo nell’acqua e portate ad ebollizione.
  3. Versate la quinoa e fate cuocere per 15 minuti.
  4. Spegnete, e fate riposare la quinoa nel brodo per qualche minuto, poi scolate.
  5. Tagliate il tofu a cubetti e incorporate alla quinoa.
  6. Aggiungete l’erba cipollina, il prezzemolo fresco, sale, pepe e un filo d’olio.
  7. Lavate i peperoni, tagliate la calotta ed eliminate i semini battendo leggermente i peperoni su un piano.
  8. Farcite i peperoni con la quinoa e adagiateli su un tegame rivestito di carta da forno. Chiudete con la calotta e mettete in forno per circa 30 minuti.

Photo Credit| Thinkstock

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