Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Peperonata - Bell Peppers In Tomato Sauce

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $2.05

$2.05 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,whole 30,vegan sauce
spoonacular Score:77%

Spoonacular Score: 77%

 

Peperonata - Bell Peppers In Tomato Sauce might be just the sauce you are searching for. For $2.23 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 207 calories, 5g of protein, and 12g of fat each. Head to the store and pick up canned tomatoes, add the peppers, canned tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Not a lot of people made this recipe, and 1 would say it hit the spot. It is a good option if you're following a caveman, gluten free, primal, and whole 30 diet. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is tremendous. Similar recipes include Vegetarian stuffed bell peppers with fresh tomato sauce, Tomato soup with roasted bell peppers and gorgonzola cream, and Grilled Bell Peppers with Criolla Sauce.

Ingredients

Servings:
6
6  red sweet diced fresh canned tomatoes
red sweet diced fresh canned tomatoes
14 oz
14 oz diced fresh canned tomatoes
diced fresh canned tomatoes
1 large
1 large cooking oil
cooking oil
1 cup
1 cup extra-virgin olive oil
extra-virgin olive oil
0.22 cloves
0.22 cloves garlic
garlic
1 medium
1 medium diced onion
diced onion
1 medium
1 medium canned fresh peppers
canned fresh peppers
1 can
1 can canned fresh can be reheated later. it is a
canned fresh can be reheated later. it is a
10
10  reduce the heat a little
reduce the heat a little
6  red sweet diced fresh canned tomatoes
6
red sweet diced fresh canned tomatoes
14 oz diced fresh canned tomatoes
14 oz
diced fresh canned tomatoes
1 large cooking oil
1 large
cooking oil
1 cup extra-virgin olive oil
1 cup
extra-virgin olive oil
0.22 cloves garlic
0.22 cloves
garlic
1 medium diced onion
1 medium
diced onion
1 medium canned fresh peppers
1 medium
canned fresh peppers
1 can canned fresh can be reheated later. it is a
1 can
canned fresh can be reheated later. it is a
10  reduce the heat a little
10
reduce the heat a little

Equipment

pot
pot
pot
pot


Instructions

  1. Heat the oil in a large pot, and then add the onion and garlic. Saute them until they get a nice golden color.
  2. Add the peppers, and cook over a medium high heat for about 10-15 minutes, stirring occasionally. Next, add the canned or fresh tomatoes to the peppers. Season with salt and pepper to taste.
  3. Reduce the heat a little, and let the pepper and onion mixture continue to cook until the liquid is reduced to a thick sauce. This will probably take about another 10 minutes more.
  4. The peperonata can be served immediately, or can be reheated later. It is a fresh, simple classic. Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.04
Ingredient
6 red sweet diced fresh canned tomatoes
14 ounces diced fresh canned tomatoes
1 cup extra-virgin olive oil
2 cloves garlic
1 medium diced onion
1 medium canned fresh peppers
Price
$0.01
$0.85
$2.57
$0.13
$0.24
$0.36
$4.18

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
101 Calories
2g Protein
6g Total Fat
11g Carbs
36% Health Score
Limit These
Calories
101
5%

Fat
6g
9%

  Saturated Fat
0.83g
5%

Carbohydrates
11g
4%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
135mg
6%

Get Enough Of These
Protein
2g
5%

Vitamin C
35mg
43%

Vitamin E
2mg
15%

Manganese
0.28mg
14%

Vitamin B6
0.27mg
13%

Fiber
2g
12%

Potassium
393mg
11%

Copper
0.22mg
11%

Vitamin K
11µg
11%

Iron
1mg
8%

Vitamin B1
0.11mg
7%

Vitamin B3
1mg
7%

Magnesium
26mg
7%

Vitamin A
327IU
7%

Folate
21µg
5%

Phosphorus
48mg
5%

Calcium
46mg
5%

Vitamin B2
0.07mg
4%

Vitamin B5
0.35mg
4%

Zinc
0.37mg
3%

Selenium
0.95µg
1%

covered percent of daily need

Related Recipes