Try this Poperonata - Martha Stewart Living recipe, or contribute your own.
Suggest a better description1. Stem, seed, and remove ribs from peppers. Cut lengthwise into 1-inch-wide strips; leave curved ends intact. Cut onion in half length- wise and slice into 1/4-inch-thick semicircles. 2. Heat oil and butter in a large skillet over medium heat. Add garlic and onions and cook for about 2 minutes. Add pepper strips and sugar and toss for 2 to 3 minutes. Cover pan and turn heat to low. Cook, stirring occasionally until peppers are very soft, 30 to 35 minutes. 3. Remove cover and raise heat to medium. Cook, stirring often, until most of the liquid evaporates and peppers are nicely glazed, about 3 minutes. Add a little water, if necessary, to avoid scorching. Season with salt and pepper. Serve peperonata warm or at room temperature. Martha Stewart Living/August/94 Scanned & fixed by Di Pahl Posted to MM-Recipes Digest V4 #036 by John Merkel
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Serving Size: 1 Cup (89g) | ||
Recipe Makes: 1 Cup | ||
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Calories: 643 | ||
Calories from Fat: 643 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.5g | 97 % | |
Saturated Fat 44.2g | 221 % | |
Monounsaturated Fat 20.4g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 183.2mg | 56 % | |
Sodium 164.5mg | 6 % | |
Potassium 20.5mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 0.7g | 1 % | |
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: 643
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