Mediterranean Peppers
Mediterranean Peppers - This Italian peperonata works well as an appetizer or side dish for grilled meats
Healthy, because
Even smarter
Nutritional values
Peppers provide plenty of antioxidants including vitamin C, vitamin E and carotenoids, an unbeatable combination for protection against free radicals!
Roasting the peppers in this recipe requires little time and effort. We recommend roasting a few more than this recipe calls for, and keeping them in the refrigerator to eat with salads or rice later in the week.
(Percentage of daily recommendation)
| Calorie | 72 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 33.9 μg | (57 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 235 mg | (6 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Kitchen utensils
Preparation steps
Peel the onion and finely chop. Squeeze juice from the lemon. In a bowl, whisk together 2 tablespoons lemon juice, the onion, honey, and olive oil and season with salt and pepper. Set aside.
Rinse the peppers, wipe dry, cut into quarters and remove seeds. Place peppers with skin side up on a baking sheet.
Roast the peppers under preheated oven grill or boiler until the skin is blackened and blistered. Remove from oven. Cover with a damp kitchen towel and let stand for 10 minutes. Remove the peel and mix peppers with the onion mixture. Season with salt and pepper and let marinate for 30 minutes.
Rinse the arugula and spin dry. Remove any tough stems. Tear or cut into bite-sized pieces, if desired. Mix with pepper quarters just before serving.
