Peperonata Recipe

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Ingredients:

Serving

400 g canned tomatoes with juice
6 sweet peppers, mixed red, green and yellow
1 onion
1 garlic clove
1 tbsp olive oil
1 1/2 tbsp dried oregano
1/2 tsp dried basil
fresh ground black pepper

Directions:

Chop tomatos, removing cores.
Cut capsicums (sweet peppers) in half lengthways and remove seeds and cores. Slice flesh. Peel onion and slice.
Crush, peel and chop garlic.
Heat oil in large frying pan. Add onion and garlic. Saute until onion is clear. Add slices cpsicum and cook for 3 minutes. Add tomatos and herbs.
Cover and cook over a low heat for 15 minutes, stirring from time to time.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	133.58 Kcal (559 kJ)
Calories from fat	32 Kcal
		% Daily Value*
Total Fat	3.56g	5%
Sodium	140.72mg	6%
Potassium	729.28mg	16%
Total Carbs	21.25g	7%
Sugars	12.29g	49%
Dietary Fiber	6.65g	27%
Protein	4.23g	8%
Vitamin C	239.7mg	399%
Iron	1.5mg	8%
Calcium	74.1mg	7%

Amount Per 100 g
Calories	42.89 Kcal (180 kJ)
Calories from fat	10.28 Kcal
		% Daily Value*
Total Fat	1.14g	5%
Sodium	45.18mg	6%
Potassium	234.15mg	16%
Total Carbs	6.82g	7%
Sugars	3.95g	49%
Dietary Fiber	2.14g	27%
Protein	1.36g	8%
Vitamin C	76.9mg	399%
Iron	0.5mg	8%
Calcium	23.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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