4 Serves
105 Mins
38 g
25 g
20 g
Clean and finely dice the beef liver using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Beef Liver
Onion
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MexicanVitamin E
1 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
5 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
12 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
101 µg / 2.4 µgFolate
533 µg / 400 µgCalcium
51 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
708 mg / 1,250 mgPotassium
634 mg / 4,700 mgSodium
926 mg / 2,300 mgZinc
7 mg / 11 mgCopper
17 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
74 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
471 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Finely chop the onion and peppers using a chef's knife.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the onions and peppers to the skillet and sauté until softened, then add the diced liver and cook until browned.
Season the mixture with salt and pepper, stirring well to combine.
Stuff the liver mixture into the pockets of the Baladi bread and place them on a baking sheet.
Bake the stuffed bread in a preheated oven until the exterior is golden and crispy.
Green Bell Pepper
Black Pepper
Vegetable Oil
Salt
Baladi Bread
Vitamin A
8458 µg / 900 µgVitamin C
5 mg / 90 mgVitamin D
2 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
5 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
12 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
101 µg / 2.4 µgFolate
533 µg / 400 µgCalcium
51 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
708 mg / 1,250 mgPotassium
634 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
471 mg / 300 mgCaffeine
0 mgNet Carbs
19
g46
g30
g
BritishZinc
7 mg / 11 mgCopper
17 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
74 µg / 55 µgAlcohol
0 g