Cuban Style Preserved Bell Pepper with Tomato Sauce
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
360
calories
Calories
Nutritional values
1 bottle contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 10.3 g | (34 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 51.5 μg | (86 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 232 μg | (77 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 315 mg | (332 %) | ||
| Potassium | 1,323 mg | (33 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Red Bell pepper
- 2 scallions
- 1 garlic clove
- 1 onion
- 2 Tbsps olive oil
- oregano
- 300 milliliters crushed Tomatoes
- 100 milliliters Instant vegetable broth
- 1 tsp Cumin
- 1 tsp sugar
- Salt freshly ground pepper
Preparation steps
1.
Quarter bell pepper, remove seeds and ribs, rinse and dice. Rinse and finely chop scallions. Peel and dice garlic and onion.
2.
Heat olive oil in a pot and saute onion and garlic for a few minutes. Add pepper and scallions and saute for about 5 minutes on medium heat.
3.
Rinse oregano, shake dry, pluck off leaves and chop finely. Combine tomatoes, vegetable broth, oregano, cumin seeds and sugar and simmer on medium heat for about 20 minutes, stirring often. Season with salt and pepper. Place peppers with tomato sauce into a preserving jar and seal well. Serve as needed.
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