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EatSmarter exclusive recipe

Mediterranean Peppers

with Arugula

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Mediterranean Peppers
72
calories
Calories

Mediterranean Peppers - This Italian peperonata works well as an appetizer or side dish for grilled meats

0
Print
moderate
Difficulty
25 min.
Preparation
ready in 50 min.
Ready in
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie72 kcal(3 %)
Protein1 g(1 %)
Fat4 g(3 %)
Carbohydrates7 g(5 %)
Sugar added2 g(8 %)
Roughage5 g(17 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E4.3 mg(36 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0 mg(0 %)
Niacin0.7 mg(6 %)
Vitamin B₆0.3 mg(25 %)
Folate17 μg(6 %)
Pantothenic acid0.3 mg(5 %)
Biotin3 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C106 mg(112 %)
Potassium235 mg(6 %)
Calcium25 mg(3 %)
Magnesium20 mg(7 %)
Iron1.2 mg(8 %)
Iodine3 μg(2 %)
Zinc0.3 mg(4 %)
Saturated fatty acids0.6 g
Uric acid19 mg
Cholesterol0 mg
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 6 servings
1
½
1 tablespoon
2 tablespoons
4
Bell peppers (2 orange, 2 red)
1 handful
Arugula (about 30 grams)
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Preparation

Kitchen utensils

1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Whisk, 1 Salad spinner, 1 Kitchen towel

Preparation steps

Step 1/4
Mediterranean Peppers preparation step 1

Peel the onion and finelh 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.

Step 2/4
Mediterranean Peppers preparation step 2

Rinse the peppers, wipe dry, cut into quarters and remove seeds. Place peppers with skin side up on a baking sheet.

Step 3/4
Mediterranean Peppers preparation step 3

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.

Step 4/4
Mediterranean Peppers preparation step 4

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.

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