Recipes from Italy · by Silvana Nava
Peperonata Recipe (Italian Bell Pepper Stew)
NUTRITION · PER SERVING50M COOK
CAL 10%·PRO 5%
CARBS 12G23% OF CAL
4G FIBER1G OTHER7G TOTAL SUGAR
FAT 16G73% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Italian stewed bell pepper dish with onions and tomato, cooked low and slow until tender and sweet. Serve warm as a vegetable side dish.
sideitalian🍪 sheet pan🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3-4 bell peppers (- yellow, green and red)
- 1 medium onion
- 200 g tomato passata (- 1 cup)
- 1 garlic clove
- salt (- to taste)
- 5 tablespoons extra virgin olive oil
At a glance
PER SERVING · TIME 50M
CAL 10%·PRO 5%
CARBS 12G23% OF CAL
4G FIBER1G OTHER7G TOTAL SUGAR
FAT 16G73% OF CAL
2G SAT14G 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
- 20m
- Cook
- 30m
- Sodium
- 329mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 205mg
- Calcium
- 10mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 329MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.