Red Pepper Ratatouille

33 Reviews
93% would make this recipe again

Braised bell peppers with tomatoes and onions.

The Italian name of this recipe is «Peperonata», hailing from «peperone», which means pepper.

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Preparation : 10 min Cooking : 20 min

Ingredients

2 yellow or red sweet peppers, cut into 2 cm-wide strips 400 g
2 cloves garlic, minced
1 onions, finely chopped 200 g
1 1/2 cup canned tomatoes (diced) 380 g
3 tbsp olive oil 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Heat the oil in a saucepan over medium heat. Cook the garlic and onion 4-5 min until lightly coloured and soft, paying attention not to let them burn.
  2. Prepare the peppers: Cut them lengthwise into 2 cm strips. Sauté 4-5 min, then add the tomatoes.
  3. Cook over low heat, covered, 15-20 min until the peppers are soft. Add salt and pepper to taste. Serve.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

120

Fat

8 g

12 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

90 mg

4 %

Carbohydrate

13 g

4 %

Fibre

2 g

10 %

Sugars

7 g

Net Carbs

11 g

Protein

2 g

Vitamin A

46 %

Vitamin C

282 %

Calcium

4 %

Iron

9 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin A, Vitamin C, Vitamin E
Good source of  :
Potassium, Vitamin B6
Source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin K
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

33 Reviews (32 with rating only) 93% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Good as a side dish. Would be very pretty with several different colors of peppers! In fact, next time I might coordinate my ratatouille with my dishware XD

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