Directions:
- Heat the oil in a saucepan and cook onions until tender.
- Meanwhile, preheat the grill and place the peppers on a roasting pan underneath the grill.
- Turn occasionally until their skins blister black.
- Place in a bowl and cover with clingfilm or put in a paper bag.
- Leave to sweat for ten minutes, then peel away the skin.
- Discard the stalk and seeds and dice the flesh.
- When the onions are tender, add the chilli pepper, red peppers and garlic to the pan.
- Cook for a further 10 minutes.
- Add the tomatoes to the pan, turn up the heat and boil for 10 minutes.
- Taste and adjust with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.67 Kcal (476 kJ) | ||
| Calories from fat | 84.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.35g | 14% | |
|---|---|---|---|
| Sodium | 3.73mg | 0% | |
| Potassium | 122.38mg | 3% | |
| Total Carbs | 6.87g | 2% | |
| Sugars | 3.53g | 14% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 0.57g | 1% | |
| Vitamin C | 43.3mg | 72% | |
| Vitamin A | 1mg | 33% | |
| Iron | 16.8mg | 93% | |
| Calcium | 15.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 103.41 Kcal (433 kJ) | ||
| Calories from fat | 76.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.5g | 14% | |
|---|---|---|---|
| Sodium | 3.4mg | 0% | |
| Potassium | 111.34mg | 3% | |
| Total Carbs | 6.25g | 2% | |
| Sugars | 3.21g | 14% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 0.52g | 1% | |
| Vitamin C | 39.4mg | 72% | |
| Vitamin A | 0.9mg | 33% | |
| Iron | 15.3mg | 93% | |
| Calcium | 14mg | 2% | |
* 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.
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