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Peperonata

fatfree.kitchen's picture
Ingredients
  Onions 4 Cup (64 tbs)
  Garlic 5 Clove (25 gm), sliced
  Crushed hot pepper 1⁄4 Teaspoon
  Bay leaves 4
  Vegetable stock/Water 2 Cup (32 tbs)
  Bell pepper 6 , cut into strips (Yellow, Red And Green Colored)
  Tomato 4 , peeled and chopped
  Arrowroot 1 Tablespoon
  Tomato juice/Water 1⁄4 Cup (4 tbs) (To Dissolve Arrowroot)
  Ground black pepper To Taste
Directions

1. Saute onions, garlic, and crushed pepper in 1/2 cup stock for 5 minutes.
2. Add pepper strips, bay leaves and cook for 5 minutes over medium flame, stirring often.
4., Add mixture plus chopped tomatoes and remaining stock and cook 5-7 minutes longer or until peppers are tender.
5. Push peppers aside and add dissolved arrowroot mixture to liquid, stir to thicken.
6. Add black pepper to taste.

Recipe Summary

Course: 
Snack
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 617 Calories from Fat 31

% Daily Value*

Total Fat 4 g5.7%

Saturated Fat 1.1 g5.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 995.7 mg41.5%

Total Carbohydrates 141 g47%

Dietary Fiber 37.2 g148.8%

Sugars 64.1 g

Protein 22 g44.4%

Vitamin A 159.5% Vitamin C 1424.5%

Calcium 37.6% Iron 48.7%

*Based on a 2000 Calorie diet

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Peperonata Recipe