Basic roasted peppers stew (piperrada)

45 min
Suitable for vegans
Type of dish: Vegetables
Additional culinary preparation: Garnishes
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.5 kg
Green pepper 0.5 kg
Olive oil 0.2 l
Red pepper 0.5 kg
Table salt 2.0 g
Tomato sauce 0.1 l
See Recipe
Onion 0.033 kg
Garlic, bulb 0.053 ud
Green pepper 0.02 kg
Diced tomato 0.133 kg
Sunflower oil 0.003 l
Table salt 0.047 g
Sugar 0.0 kg
Elaboration
  • Julienne the onion and fry to soften.
  • Fry the green peppers, cool them in water, peel and cut into thin strips.
  • Bake the red pepper at 180 ºC. Once cooked, cover and allow it to cool, peel and cut into thin strips.
  • Mix the vegetables equal parts.
  • Use tomato sauce to thicken if needed.
Nutritional information (1 portion)
Energy
172.32
kcal
Carbohydrates
12.61
g
Proteins
3.15
g
Lipids
11.37
g
Fiber 3.96 g
Saturates 1.5 g
Monounsaturated fatty acids 8.1 g
Polyunsaturated fatty acids 1.45 g
Cholesterol 0.05 mg
Calcium 142.19 mg
Iron 2.48 mg
Zinc 0.33 mg
Vitamin A 154.75 ug
Vitamin C 158.06 g
Folic acid 45.06 ug
Salt (Sodium) 166.6 mg
Sugars 8.59 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.