Try this Cooked Tomato and Green Pepper Salad recipe, or contribute your own.
Suggest a better descriptionHeat 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 | ||
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Calories: 96 | ||
Calories from Fat: 51 (53%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
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