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Cooked Tomato and Green Pepper Salad















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


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


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

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Nutrition Facts

Serving Size 424g (15.0 oz)
Amount per Serving
Calories 25173% of calories 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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