Try this Sauteed Spicy Peppers Vinaigrette recipe, or contribute your own.
Suggest a better descriptionIn a 10-inch to 12-inch saute pan over a medium high flame, heat virgin olive oil until smoking. Add onion and garlic clove until softened (about 4 to 5 minutes). Add all the peppers and, shaking regularly, cook until quite soft yet still retaining individual texture (about 10 to 12 minutes). Remove from heat to large mixing bowl and allow to cool. In a small mixing bowl, combine balsamic vinegar, marjoram and extra virgin olive oil and season with salt and pepper. Pour this blend over cooled pepper mixture and toss gently with hands, being careful not to break up the peppers. Set aside for later use or serve as antipasto. Yield: 4 servings as antipasto Posted to MC-Recipe Digest V1 #317 Date: Tue, 26 Nov 1996 17:56:55 -0500 (EST) From: Sue
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (163g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 1224 | ||
Calories from Fat: 1217 (99%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 135.2g | 180 % | |
Saturated Fat 18.7g | 93 % | |
Monounsaturated Fat 98.5g | ||
Polyunsanturated Fat 14.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 165.9mg | 6 % | |
Potassium 80mg | 2 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 4.8g | ||
Protein 0.5g | 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: 1224
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.