Ingredients:
- 3 yellow bell peppers, stemmed , deribbed and cut into bite-size pieces
- large pinch of sugar
Directions:
- Put the sun-dried tomatoes in a bowl and add hot water to cover. Let soak for at least 30 minutes, then drain and cut into halves or quarters.
- Heat the olive oil in a skillet over medium to medium-high heat. Add the peppers and sauté for 5 to 7 minutes, or until lightly browned. Don't let them get too soft.
- Add half of the garlic, the diced tomatoes, thyme and sugar.
- Season with salt and pepper.
- Increase the heat to high and cook until the mixture is reduced to a thick paste.
- Stir in the sun-dried tomatoes, vinegar, capers and the remaining garlic. Let cool to room temperature.
- May be stored in a covered container in the refrigerator for up to 1 week.
- Serve at warm-room temperature, heaped in a bowl and sprinkled with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.6 Kcal (689 kJ) | ||
| Calories from fat | 112.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.52g | 19% | |
|---|---|---|---|
| Sodium | 138.09mg | 6% | |
| Potassium | 524.24mg | 11% | |
| Total Carbs | 12.06g | 4% | |
| Sugars | 8.06g | 32% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 2.13g | 4% | |
| Vitamin C | 81.8mg | 136% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.7mg | 143% | |
| Calcium | 29.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 69.45 Kcal (291 kJ) | ||
| Calories from fat | 47.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 19% | |
|---|---|---|---|
| Sodium | 58.26mg | 6% | |
| Potassium | 221.17mg | 11% | |
| Total Carbs | 5.09g | 4% | |
| Sugars | 3.4g | 32% | |
| Dietary Fiber | 1.15g | 11% | |
| Protein | 0.9g | 4% | |
| Vitamin C | 34.5mg | 136% | |
| Vitamin A | 0.6mg | 49% | |
| Iron | 10.8mg | 143% | |
| Calcium | 12.5mg | 3% | |
* 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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