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Cooked Tomato & Green Pepper Salad

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
6 tablespoons olive oil
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3 large green bell peppers
halved
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6 large tomatoes
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1 each garlic cloves
finely chopped
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½ teaspoon cumin
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teaspoon hot chili peppers
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1 x salt and black pepper
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½ each lemon
juice of
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Ingredients

Amount Measure Ingredient Features
9E+1 ml olive oil
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3 large green bell peppers
halved
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6 large tomatoes
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1 each garlic cloves
finely chopped
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2.5 ml cumin
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0.6 ml hot chili peppers
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1 x salt and black pepper
* Camera
0.5 each lemon
juice of
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Directions

Heat olive oil in a large skillet.

Sauté the halved peppers until soft and just beginning to change colour.

Halve the tomatoes and gently squeeze out the seeds and juices.

Place cut side up in the skillet and continue to cook, shaking the skillet from time to time.

Turn the peppers occasionally. Cook until the tomatoes are cooked through.

Transfer peppers and tomatoes to a serving dish.

Pour off half the olive oil and return skillet to the heat.

Add garlic and sauté at a high heat for 1 minute.

Remove from heat and season with remaining ingredients.

Spoon this sauce over the vegetables.

Serve warm or cold.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 424g (15.0 oz)
Amount per Serving
Calories 25173% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 22%
Sugars g
Protein 7g
Vitamin A 55% Vitamin C 228%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 
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