Basic roasted peppers stew (piperrada)

45 min
Additional culinary preparation: Garnishes
Type of dish: Vegetables
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.5 kg
Table salt 2.0 g
Tomato sauce 0.1 l
Elaboration
  • Julienne the onion and fry to soften.
  • Fry the green peppers, cool them in water, peel and cut into thin strips.
  • Bake the red pepper at 180 ºC. Once cooked, cover and allow it to cool, peel and cut into thin strips.
  • Mix the vegetables equal parts.
  • Use tomato sauce to thicken if needed.
Nutritional information (1 portion)
Fiber 4.78 g
Saturates 5.45 g
Monounsaturated fatty acids 31.8 g
Polyunsaturated fatty acids 3.91 g
Cholesterol 0.2 mg
Calcium 162.2 mg
Iron 2.89 mg
Zinc 0.41 mg
Vitamin A 246.36 ug
Vitamin C 192.91 g
Folic acid 53.91 ug
Salt (Sodium) 164.81 mg
Sugars 10.6 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.