Basic roasted peppers stew (piperrada)
45 min
Suitable for vegans
Seasonal period:
All year
Ingredients for 5 portions
Calculate portions
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
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.
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