Braised bell peppers with tomatoes and onions.
The Italian name of this recipe is «Peperonata», hailing from «peperone», which means pepper.
2 | yellow or red sweet peppers, cut into 2 cm-wide strips | 400 g | |
2 cloves | garlic, minced | ||
1 | onions, finely chopped | 200 g | |
1 1/2 cup | canned tomatoes (diced) | 380 g | |
3 tbsp | olive oil | 45 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
per 1 serving (210 g)
Amount % Daily Value |
Calories 120 |
Fat 8 g 12 % |
Saturated
1 g
5 % |
Cholesterol 0 mg |
Sodium 90 mg 4 % |
Carbohydrate 13 g 4 % |
Fibre 2 g 10 % |
Sugars 7 g |
Net Carbs 11 g |
Protein 2 g |
Vitamin A 46 % |
Vitamin C 282 % |
Calcium 4 % |
Iron 9 % |
Food Group | Exchanges |
---|---|
Vegetables | 2 |
Fats | 1 ½ |
Good as a side dish. Would be very pretty with several different colors of peppers! In fact, next time I might coordinate my ratatouille with my dishware XD