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Ingredients
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3 green bell peppers
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1 tablespoon olive oil
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1 tablespoon finely chopped red onion
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1 clove garlic, minced
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salt and pepper to taste
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1 roma (plum) tomato, diced
Directions
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Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
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Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.
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Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.
Nutrition Facts (per serving)
53 | Calories |
4g | Fat |
5g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 53 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 4mg | 0% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 1g | 2% |
Vitamin C 74mg | 82% |
Calcium 12mg | 1% |
Iron 0mg | 2% |
Potassium 200mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.