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Mediterranean Peppers

Trusted.Chef's picture
  Red peppers 2 Medium, seeded and sliced
  Green peppers 2 Medium, seeded and sliced
  Onions 2 Medium, skinned and sliced
  Tomatoes 4 Medium, skinned and sliced
  Courgettes 4 Medium, washed and sliced
  Cooking oil 30 Milliliter (2 Tablespoon)
  Garlic clove 1 Large, skinned and crushed
  Dried oregano/Dried marjoram 1⁄2 Teaspoon
  Tomato juice 1⁄4 Pint (150 Milliliter)
  Salt To Taste
  Freshly ground pepper To Taste
  Olive oil 30 Milliliter (2 Tablespoon)
  Canned anchovies 2 Ounce, drained (60 Gram)
  Parsley 30 Milliliter, chopped (2 Tablespoon)

Lightly fry the vegetables in the heated cooking oil in the uncovered cooker for about 5 minutes, until they are just brown.
Stir in the garlic, herbs, tomato juice and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Spoon the mixture into a bowl, adjust the seasoning and stir in the olive oil.
Leave the vegetables to get cold and then chill.
Cut half the anchovies into small pieces and stir them into the vegetable mixture.
Spoon the vegetables on to 4 individual dishes, garnish the top with chopped parsley and the rest of the anchovies.
Serve with crispbread or toast.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1151 Calories from Fat 609

% Daily Value*

Total Fat 69 g105.4%

Saturated Fat 9.3 g46.7%

Trans Fat 0 g

Cholesterol 30 mg10%

Sodium 2648.6 mg110.4%

Total Carbohydrates 121 g40.5%

Dietary Fiber 33.9 g135.6%

Sugars 65 g

Protein 33 g65.6%

Vitamin A 355.5% Vitamin C 1400.8%

Calcium 52.1% Iron 67.7%

*Based on a 2000 Calorie diet

Mediterranean Peppers Recipe