Heat olive oil in a large skillet. Saute the halved peppers until soft & just beginning to change colour. Halve the tomatoes & gently squeeze out the seeds & juices. Place cut side up in the skillet & continue to cook, shaking the skillet from time to time. Turn the peppers occasionally. Cook until the tomatoes are cooked through. Transfer peppers & tomatoes to a serving dish. Pour off half the olive oil & return skllet to the heat. Add garlic & saute at a high heat for 1 minute. Remove from heat & season with remaining ingredients. Spoon this sauce over the vegetables. Serve warm or cold.
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|Serving Size: 1 Serving (284g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 51 (53%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 53mg||2 %|
|Potassium 659.2mg||17 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 8g|
|Protein 2.5g||4 %|
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Calories per serving: 96
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