Greek Peppers Salad with Feta
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
286
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 24.3 μg | (41 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 167 mg | (176 %) | ||
| Potassium | 524 mg | (13 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams large Bell pepper (green, orange, yellow)
- 1 large yellow onion
- 2 garlic cloves
- 300 grams Tomatoes
- 4 Tbsps olive oil
- salt
- peppers
- 200 grams Feta
- 2 Tbsps lemon juice
Preparation steps
1.
Rinse the bell peppers and allow to drain. Cut the onion into quarters and cut into fine strips. Peel the garlic and cut into thin slices. Rinse the tomatoes, remove the stalk and dice into small pieces.
2.
Heat 2 tablespoons of oil in a large frying pan and saute the bell peppers on at low temperature on all sides for about 5 minutes. They should be soft but not brown. Then remove and let cool.
3.
Add the rest of the oil to the pan and braise the onions for about 8 minutes along with the garlic and the tomatoes. Season with salt and pepper. Take out of the pan and let cool.
4.
Crumble the feta. Serve the bell peppers with the tomato-onion mixture on plates. Drizzle with lemon juice and sprinkle the feta on top. Serve lukewarm or cooled.
