Meat pie with hot bell peppers in three colors

Meat pie is delicious meal for all kinds of nutrition. This healthy and tasty dish is especially convenient for low-carb diets. Meat is an acid and vegetable alkali, so this meat pie is the perfect combination for establishing the acid-alkali balance in our body. If you put hot peppers, you’ll have great recipe for burning calories.

Recipe for meat pie with bell peppers in three colors

This is the recipe for 4 servings. Total time for cooking is 50 minutes. Thereof, 20 minutes for preparation and 30 minutes for baking.

Meat pie with hot bell peppers in three colors

Ingredients that you need are:

  • 500 g minced meat (beef)
  • 1 onion, larger size
  • 2 cloves garlic
  • 1 egg white or ½ cup mineral water
  • ½ teaspoon chili powder
  • A few parsley leaves
  • yellow bell pepper
  • green bell pepper
  • red bell pepper
  • salt, pepper and 1 tablespoon of olive oil.

Preparation: At first, fry chopped onion with olive oil until becomes glazy. In other bowl mix minced meat with fried onion and then add garlic, salt, pepper and chopped parsley leaves. Unite these ingredients with egg white or with little mineral water and mix it well.

Spread the meat mixture in baking pan. Then cut the peppers on cubes and arrange them by color over the meat. Add a few drops of olive oil over it and bake in pre-heated oven at 200 degrees C.

After 30 minutes of baking, remove from the oven and serve warm with salad by choice.

Bell pepper as treasury of vitamin C

Rich in vitamins and nutrients, fresh pulp of bell pepper is great ally in fight against many diseases. But also is good against excess weight. 100 g red pepper has only 20 kcal.

A large number of studies show that the pepper is one of the healthiest foods in the world. It has twice more vitamin C than lemon. Also, is rich in phosphorus, magnesium, potassium, vitamin B1, B2 and vitamin A. Given the fact that vitamin C is the heat-labile (sensitive to high temperature), it would be ideal for peppers to be consumed in its raw state; since the cooking, baking or frying destroys vitamin C, to a lesser or greater extent.

Fresh peppers pulp is an excellent fighter against colds, asthma, bronchitis, respiratory infections, cataracts, angina pectoris, atherosclerosis and cancer. To make it more digestible and nutritious, you should pour over oil and chew well.

Gourmets adore hot peppers because they increase your appetite, and some of them classified as aphrodisiacs. A British experiment has shown that even hot spicy foods, such as mustard or cayenne pepper, may accelerate the metabolism and burning calories.

It is fact that hot pepper, if used occasionally and in small amounts, could cause faster function of digestive system; but also speeds up secretions of the intestinal contents, meaning harmful substances from the body. But if you consume hot pepper in large quantities and in combination with greasy food, alcohol and nicotine, it could cause stomach ulcer and duodenal ulcer.

Choose the right pepper!

Pepper has a wide range of utilization. Except that used for the preparation of fresh salads, indispensable ingredient in many savory dishes, and is applied dried, preserved and finely milled as a condiment.

You should keep on mind that the pepper is sensitive and perishable food. It fades quickly and loses its flavor, so it is advisable to choose a fresh vegetable that looks fleshy. Avoid wilted or immature, as well as those with wet patches because it indicates the beginning of decay in the interior of the vegetable.



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