Mixed Peppers and Capers
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
186
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 186 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 46.4 μg | (77 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 213 μg | (71 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 380 mg | (400 %) | ||
| Potassium | 902 mg | (23 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- 3 onions (sliced)
- 2 cloves garlic cloves (crushed)
- 2 bay leaves
- 4 red Bell pepper (deseeded and cut into strips)
- 2 yellow Bell pepper (deseeded and cut into strips)
- 18 ozs ripe Tomatoes (chopped)
- salt
- freshly ground peppers
- 1 pinch sugar
- 1 Tbsp Caper (rinsed and drained)
- 1 Tbsp torn Basil
- 1 tsp chopped oregano
- ½ Tbsp lemon juice
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 Peeler, 1 Measuring cups, 1 großer Pot mit Deckel, 1 Non-stick pan, 1 Citrus juicer, 1 Teaspoon, 1 Tablespoon, 1 deep bowl, 1 Immersion blender, 1 Slotted spoon
Preparation steps
1.
Heat the oil in a large frying pan over a medium heat. Add the onions, garlic and bay leaves and cook gently for 5 minutes, stirring occasionally.
2.
Add the peppers to the pan, cover and cook gently for 10 minutes.
3.
Add the tomatoes and season well with salt, pepper and sugar. Cook, uncovered, stirring frequently, for 30 minutes or until the mixture is thick.
4.
Remove the bay leaves and stir in the capers, herbs and lemon juice. Serve hot or cold.
