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Red & Green Pepper Peperonata Recipe
|Peppers||1 Pound (Red And Green)|
|Olive oil||5 Ounce (1/2 Wine Glass)|
|Garlic||2 Clove (10 gm)|
|White vinegar||1 Tablespoon|
Serving size: Complete recipe
Calories 2872 Calories from Fat 1393
% Daily Value*
Total Fat 158 g243.8%
Saturated Fat 24.6 g122.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 656.6 mg27.4%
Total Carbohydrates 401 g133.5%
Dietary Fiber 141.3 g565.1%
Sugars 52.3 g
Protein 64 g128%
Vitamin A 90.6% Vitamin C 358%
Calcium 227.1% Iron 753.7%
*Based on a 2000 Calorie diet
2 Heat the oil in a large pan on gentle heat.
3 Meanwhile, peel and chop the garlic and onions. Put them into the hot oil and brown, stirring with a wooden spoon, over low heat. Then add the bay leaves and sliced peppers. Cook slowly, stirring from time to time, for 15 minutes.
4 Meanwhile, boil water in a pot.
5 Immerse the tomatoes for 30 seconds in this boiling water, then drain, put into cold water and then peel them. Cut them in quarters and remove the seeds.
6 Add the tomatoes to the peppers, with salt and pepper. Stir, then cover and leave to stew slowly for 30 minutes.
7 Three or four minutes before the cooking is completed, add the vinegar to the vegetable mixture. Increase the heat, and cook until the liquid reduces and thickens, stirring all the time so that the peregrinate does not stick to the bottom of the pan.
8 Pour the mixture into a salad bowl and leave to cool completely before serving.