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Peppers Provencal

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  Olive oil 1⁄4 Cup (4 tbs) (Best Quality Imported)
  Sweet butter 2 Tablespoon
  Yellow onions 2 Cup (32 tbs), thinly sliced
  Sweet red peppers 2 , sliced into very thin strips
  Herbes de provence 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Garlic 2 Clove (10 gm), finely minced
  Finely shredded fresh basil leaves 1⁄2 Cup (8 tbs)
  Salt To Taste

Heat oil and butter together in a heavy skillet or saucepan until butter is melted.
Add the onion and peppers; season with herbes de provence and salt and pepper to taste.
Simmer, stirring frequently, for about 45 minutes, or until vegetables are limp, tender and lightly browned.
Peppers provencal should have a marmaladelike appearance.
Add garlic and basil and cook for another 5 minutes.
Remove from the skillet and let cool to room temperature.
Drain excess oil.
Fill a quiche shell with this mixture, or fill your own little tarts.
We also love it as a vegetable side dish.

Recipe Summary

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 967 Calories from Fat 705

% Daily Value*

Total Fat 80 g123%

Saturated Fat 23 g115%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 547.1 mg22.8%

Total Carbohydrates 60 g20.1%

Dietary Fiber 14.8 g59.2%

Sugars 11.1 g

Protein 10 g19.3%

Vitamin A 300% Vitamin C 579.6%

Calcium 26.1% Iron 31.4%

*Based on a 2000 Calorie diet


Peppers Provencal Recipe