Stuffed Capsicums Or Bell Peppers

1. Preheat oven to 180°C.

2. Toss the capsicum in half the oil, then place on a baking tray.

3. Combine ricotta, tomatoes, onion, rind, garlic and half the basil, then use this mix to fill the capsicum.

4. Drizzle with remaining oil and bake for 20-25 minutes.

5. Garnish with remaining basil.

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Nutrient	Quantity
Total fats	5638.6432 g
Protein	4189.5386 g
Carbohydrates	1137.8296 g
Energy	71917.6808 kCal
Fatty acids, total saturated 18:3 undifferentiated	47.832 g
Water	26738.7069 g
Aspartic acid	370.2037 g
Calcium, Ca	77029.3483 mg
Lutein + zeaxanthin	3.2858 g
Fiber, total dietary	1.3137 g
Fatty acids, total saturated 22:0	1.0449 g
Carotene, beta	12276.8325 g
Niacin	38.7736 mg
Vitamin A, RAE	44640.0442 g
Arginine	235.1768 g
Riboflavin	72.5598 mg
Tocopherol, beta	0.891 mg
Fatty acids, total saturated 20:1	2.5191 g
Glutamic acid	910.0926 g
Sodium, Na	31267.0883 mg
Fatty acids, total saturated 16:1 undifferentiated	208.0695 g
Total lipid (fat)	5638.6432 g
Manganese, Mn	2.3236 mg
Fructose	0.903 g
Proline	396.5604 g
Fatty acids, total saturated 16:0	1600.6783 g
Fatty acids, total saturated 8:0	44.268 g
Sucrose	0.693 g
Choline, total	6516.9252 mg
Sugars, total	103.5184 g
Serine	213.9147 g
Fatty acids, total saturated 10:0	85.188 g
Fatty acids, total saturated 18:0	492.3542 g
Vitamin B-6	16.0835 mg
Selenium, Se	5394.3677 g
Ash	379.6982 g
Vitamin D	3720 IU
Fatty acids, total saturated 18:1 undifferentiated	1645.6724 g
Pantothenic acid	79.3305 mg
Phenylalanine	206.8495 g
Copper, Cu	7.8409 mg
Betaine	0.88 mg
Thiamin	4.87 mg
Retinol	43524 g
Methionine	104.5334 g
Iron, Fe	146.0695 mg
Carbohydrate, by difference	1137.8296 g
Phosphorus, P	58797.0067 mg
Folate, total	4477.7858 g
Tocopherol, gamma	6.723 mg
Fatty acids, total saturated 4:0	213.528 g
Alanine	185.6427 g
Cholesterol	18972 mg
Valine	257.4387 g
Fatty acids, total saturated 18:2 undifferentiated	180.6401 g
Glycine	109.7575 g
Carotene, alpha	0.0442 g
Glucose (dextrose)	1.379 g
Fatty acids, total saturated 14:0	507.4108 g
Zinc, Zn	431.6416 mg
Isoleucine	219.1178 g
Fatty acids, total saturated 12:0	58.776 g
Fatty acids, total polyunsaturated	228.4721 g
Fatty acids, total polyunsaturated 17:1	1.0125 g
Leucine	454.2295 g
Tocotrienol, alpha	0.028 mg
Vitamin A, IU	165542.3717 IU
Folate, DFE	4477.7858 g
Tryptophan	46.5098 g
Vitamin C, total ascorbic acid	7.5208 mg
Phytosterols	1800.6 mg
Fatty acids, total saturated 20:0	3.3534 g
Fatty acids, total saturated 6:0	34.596 g
Tyrosine	219.1178 g
Vitamin B-12	126.48 g
Vitamin K (phylloquinone)	897.1 g
Fatty acids, total saturated	3197.6159 g
Histidine	170.7578 g
Fatty acids, total monounsaturated	1940.2377 g
Threonine	192.3387 g
Folate, food	4477.7858 g
Fatty acids, total polyunsaturated 17:0	0.1782 g
Vitamin D (D2 + D3)	74.4 g
Cryptoxanthin, beta	0.8833 g
Vitamin D3 (cholecalciferol)	74.4 g
Vitamin E (alpha-tocopherol)	157.1756 mg
Magnesium, Mg	4099.3533 mg
Lysine	497.7633 g
Potassium, K	39176.395 mg
Cystine	36.8308 g
Fluoride, F	0.77 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Red capsicum	3	0	0	0
Olive oil	60	7160.4	0	810
Ricotta cheese	150	64728	1130.88	4828.56
Garlic Clove	1	0	0	0
cherry tomato	150 halved	0	0	0
red onion	1	28	6.538	0.07
basil leaf	0.5 cup	0	0	0