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30 minutes
Prep: 10 minutes
Cook: 20 minutes
249 calories per serving view nutrition facts
4 servings
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| 6 | tablespoons | olive oil | |
| 3 | large | green bell peppers | halved |
| 6 | large | tomatoes | |
| 1 | each | garlic clove | finely chopped |
| 1/2 | teaspoon | cumin | |
| 1/8 | teaspoon | hot chili peppers | |
| 1 | x | salt and black pepper | |
| 1 x Juice of 1/2 | lemon |
Heat olive oil in a large skillet.
Saute the halved peppers until soft and just beginning to change colour.
Halve the tomatoes and gently squeeze out the seeds and juices.
Place cut side up in the skillet and continue to cook, shaking the skillet from time to time.
Turn the peppers occasionally. Cook until the tomatoes are cooked through.
Transfer peppers and tomatoes to a serving dish.
Pour off half the olive oil and return skillet to the heat.
Add garlic and sauté at a high heat for 1 minute.
Remove from heat and season with remaining ingredients.
Spoon this sauce over the vegetables.
Serve warm or cold.
| % Daily Value* | |
| Total Fat 20.0g | 31% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 5.0g | 22% |
| Sugars 10.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 55% | Vitamin C | 224% | |
| Calcium | 5% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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