Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Italian Peppers
- For the peppers
- 3 garlic cloves
- 1 onion
- 2 yellow paprika
- 2 red paprika
- 4 Tomatoes
- 2 red chili peppers
- 5 Tbsps olive oil
- 50 grams green Olives (pitted)
- 20 grams Caper
- salt
- freshly ground peppers
- 2 Tbsps oregano (dried)
- If desired
- 4 slices Whole Grain Rye Rolls
Preheat the oven to 200°C (approximately 400°F).
For the peppers, rinse chile peppers, slice into quarters and remove seeds. Place on a baking sheet lined with parchment paper, skin side up and broil 4-8 minutes in the oven, watching carefully until the skin is black. Remove from oven and let rest about 2 minutes on a cold, wet kitchen towel. Remove skin of peppers with a small kitchen knife and cut pepper into 2 cm (approximately 1 inch) wide pieces. Peel garlic and cut into small cubes. Peel onion and cut into wedges. Rinse tomatoes, remove stalks and cut into approximately 1.5 cm (approximately 1/2 inch) pieces.
In a saucepan, heat oil and sauté the garlic and onion for about 2 minutes. Add remaining ingredients and sauté together for another 2-4 minutes.
To serve, arrange pepper mixture in a bowl. Serve with bread if desired.
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |