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Peperonata Recipe

Looking for an easy Peperonata recipe? Learn how to make Peperonata using healthy ingredients.


Submitted by sailingchef

Makes 4 servings



I roast and peel the peppers before cutting them into strips. Adapted from Gourmet.

Recipe Ingredients for Peperonata

3 red bell peppers
1 1/2 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons capers, drained and rinsed
1 teaspoon red-wine vinegar
1/8 teaspoon hot red pepper flakes

Recipe Directions for Peperonata

  1. Preheat oven to 400.

  2. Core and seed the peppers. Cut in half vertically, and press onto a lightly oiled baking sheet. Roast for about 35 minutes, until skin is wrinkled and slightly blackened. Removed from oven and immediately put the peppers in a zip-loc bag. Allow to cool, remove skin, and slice into think strips.

  3. Stir together capers, vinegar, red pepper flakes, and remaining 1/2 tablespoon oil in a medium bowl. Add the red bell peppers and toss. Serve at room temperature.

Categories

Vegetables, Side Dish, Italian

Nutrition Facts
Serving Size 98.9g
Amount Per Serving
Calories
73
Calories from Fat
49
% Daily Value*
Total Fat
5.4g
8%
Saturated Fat
0.7g
4%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
100mg
4%
Potassium
191mg
5%
Total Carbohydrates
5.6g
2%
Dietary Fiber
2.0g
8%
Sugars
3.8g
Protein
1.0g
Vitamin A 56% Vitamin C 190%
Calcium 1% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • No cholesterol
  • High in dietary fiber
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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