Italian Peppers
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
188
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 188 cal. | (9 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 137 mg | (144 %) | ||
| Potassium | 411 mg | (10 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 cups Tomatoes
- 3 scallions (sliced)
- 2 ⅔ cups red peppers (halved and deseeded)
- 2 ⅔ cups Bell pepper (halved and deseeded)
- 2 ⅔ cups green peppers (halved and deseeded)
- 2 garlic cloves (chopped)
- 6 Tbsps olive oil
- 2 tsps dried oregano
- 2 sprigs Basil
- ⅓ cup black Olives
Preparation steps
1.
Preheat the oven to 240C (220C fan) 475 F, gas 9.
2.
Roughly chop the tomatoes, put them in a covered dish with 2 tbsp of the olive oil and 1 tsp salt and allow to marinate for approx. 30 minutes.
3.
Heat 2 tbsp olive oil in a pan and gently cook the scallions and garlic until softened.
4.
Place the halved peppers on an oven rack on a roasting pan and roast in the oven for 10 - 15 minutes. Cover with a damp kitchen towel. Allow to cool slightly and then remove the skins.
5.
Coarsely chop the peppers and mix them with the scallions.
6.
Blend the tomatoes with a hand blender and pass though a sieve to discard seeds and skins. Season with salt and pepper.
7.
Mix the skinned peppers and scallions with the tomato sauce and stir in the oregano. Allow to sit for at least 30 minutes and season with salt and pepper.
8.
To serve, sprinkle the olives on top and garnish with basil.
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