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|Onions||4 Cup (64 tbs)|
|Garlic||5 Clove (25 gm), sliced|
|Crushed hot pepper||1⁄4 Teaspoon|
|Vegetable stock/Water||2 Cup (32 tbs)|
|Bell pepper||6 , cut into strips (Yellow, Red And Green Colored)|
|Tomato||4 , peeled and chopped|
|Tomato juice/Water||1⁄4 Cup (4 tbs) (To Dissolve Arrowroot)|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 617 Calories from Fat 31
% Daily Value*
Total Fat 4 g5.7%
Saturated Fat 1.1 g5.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 995.7 mg41.5%
Total Carbohydrates 141 g47%
Dietary Fiber 37.2 g148.8%
Sugars 64.1 g
Protein 22 g44.4%
Vitamin A 159.5% Vitamin C 1424.5%
Calcium 37.6% Iron 48.7%
*Based on a 2000 Calorie diet
2. Add pepper strips, bay leaves and cook for 5 minutes over medium flame, stirring often.
4., Add mixture plus chopped tomatoes and remaining stock and cook 5-7 minutes longer or until peppers are tender.
5. Push peppers aside and add dissolved arrowroot mixture to liquid, stir to thicken.
6. Add black pepper to taste.