Photo: K8
Estimated Nutrition (whole recipe, rough)
283
Calories
5g
Protein
14g
Fat
30g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tbl olive oil
- 1 med onion chopped
- 2 x garlic cloves minced
- 2 med red bell peppers cut 2" strips
- 2 med green bell pepper cut 2" strips
- 2 med yellow bell pepper cut 2" strips
- 1/4 cup dry white wine
- 1/4 cup sun-dried tomatoes (oil-cured or not) cut into strips
- 2 med firm ripe tomatoes
- 3 tbl minced fresh parsley (optional)
- Salt to taste
- Freshly-ground black pepper to taste
- =
Directions
1
Heat the oil in a large skillet. Add the onion and saute over medium heat until it is translucent.
2
Add the garlic, bell peppers, wine and dried tomatoes. Stir in 1/4 cup water and bring to a simmer. Cook, covered, over medium-low heat until the peppers are tender but not overdone, about 8 minutes.
3
Stir in the tomatoes and continue to cook, uncovered, just until they have lost their raw quality, about 3 to 4 minutes. Add the optional parsley and season to taste with salt and pepper. Serve at once.
Recipe sourced from
fandom