Peperonata
60 min211 kcal each
Red and yellow peppers stewed slowly with onion and tomato until soft and sweet. Hot or cold, beside almost anything.
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Plan this recipeIngredients
for 4 servings- Bell peppers, mixed colours800 g
- Onions2 piece
- Canned chopped tomatoes300 g
- Garlic2 clove
- Olive oil4 tbsp
- Fresh basil10 g
- Red wine vinegar1 tbsp
- Salt1 tsp
Method
Prep 15 min · cook 45 min- Cut the peppers into strips and slice the onions.
- Soften the onions in the oil for 8 minutes.
- Add the peppers, cover and cook for 15 minutes.
- Add the tomatoes, garlic and salt and cook uncovered for 20 minutes, until soft and jammy.
- Stir in the vinegar and basil. Serve hot or at room temperature; it keeps for 5 days.
Nutrition
per servingCal
211
Protein
3.43g
Carbs
21g
Fat
14g
Of 13g of sugar per serving, 0g is added sugar.
Of 14g of fat per serving, 2g is saturated.
