Bell Peppers with Tomatoes
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
147
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 147 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 35.1 μg | (59 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 265 mg | (279 %) | ||
| Potassium | 790 mg | (20 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Tomatoes
- 1 shallot
- 1 garlic clove
- olive oil
- 1 Tbsp Tomato paste
- salt
- freshly ground peppers
- 2 Red Bell pepper
- 2 yellow Bell pepper
- 1 Tbsp Caper
- sugar
- ½ bunch Basil (in strips)
Preparation steps
1.
Blanch the tomatoes, rinse in cold water, peel, quarter, core and cut into small cubes. Press the cores through a fine sieve and collect the juice. Peel shallot and garlic, chop finely and cook until translucent in a pan with 2 tablespoons of hot oil. Add tomatoes and the tomato paste with the strained juice, season with salt and pepper and simmer for about 20 minutes over medium heat.
2.
Meanwhile, rinse the bell peppers, cut in half, remove seeds and ribs and cut into narrow strips. Sauté on all sides in a hot pan with 2 tablespoons oil. Add the bell peppers and capers to the tomato sauce and cook for about 5 minutes. Season with a pinch of sugar to taste, transfer to plates and serve sprinkled with basil strips.
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