Inside the Rustic Kitchen · by Emily★ 5.0 (2)
La Peperonata
NUTRITION · PER SERVING55M COOK
CAL 5%·PRO 6%
CARBS 18G74% OF CAL
4G FIBER8G OTHER5G TOTAL SUGAR
FAT 2G22% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooked bell peppers in tomato sauce with capers and vinegar. This Italian summer vegetable dish is equally good hot or cold, alone or alongside grilled meat.
sideitalian🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tbsp olive oil
- 6 large bell peppers different colours (sliced (around 900g-1kg))
- 1 red onion (finely sliced)
- 2 garlic cloves (peeled but left whole)
- 1.5 cups jarred strained tomatoes (passata) ((500g))
- 1/2 cup water ((120ml))
- 2 tbsp capers
- 1 tsp white wine vinegar
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 55M
CAL 5%·PRO 6%
CARBS 18G74% OF CAL
4G FIBER8G OTHER5G TOTAL SUGAR
FAT 2G22% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 365mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 68mg
- Calcium
- 22mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 365MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.