1 Serve
64 Mins
Prepare the vegetables by using a chef's knife and cutting board to chop the onion and bell peppers into uniform pieces.
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Vitamin E
3 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
64 µg / 400 µgCalcium
364 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
316 mg / 1,250 mgPotassium
868 mg / 4,700 mgSodium
687 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
5 g / 28 gSugar
19 g / 50 gSaturated Fat
4 g / 20 gCholesterol
12 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Heat the olive oil in a frying pan over medium heat.
Add the chopped onion and bell peppers to the frying pan and sauté until tender, then stir in the filling ingredients.
Season the mixture with salt and pepper to taste, then remove from heat.
Serve the warm vegetable mixture in a bowl alongside the chilled kefir.
7
g67
g58
g
