Stewed Peppers
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 16 min.
Ready in
Calories:
57
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 57 cal. | (3 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 177 mg | (186 %) | ||
| Potassium | 272 mg | (7 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Bell pepper (Red, green and yellow)
- 1 Tbsp butter
- salt
- 75 milliliters Vegetable broth
- freshly chopped parsley
Preparation steps
1.
Rinse and halve peppers, remove seeds and ribs, quarter and cut crosswise into strips. Melt butter in a hot pan. Add peppers and cook, shaking the pan or stirring with a wooden spoon, until peppers are translucent. Season with salt and deglaze with broth. Reduce heat, cover and cook gently until tender, but still al dente, 3-5 minutes.
2.
Remove the lid. If there is still too much liquid, simmer briefly while stirring until liquid evaporates and peppers are glossy.
3.
Serve sprinkled with freshly chopped parsley.
