Ingredients55 m servings 53 cals
- Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
- Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.
- Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.
Per Serving: 53 calories; 3.6 g fat; 5.2 g carbohydrates; 1 g protein; 0 mg cholesterol; 4 mg sodium. Full nutrition
ReviewsRead all reviews 6
This recipe was absolutely delicious! I followed the recipe exactly and didn't change a thing, and it came out perfect. It was very easy and great flavor. I ate it as a main course with crusty b...
I thought this was devine except I would use more than 1 tablespoon olive oil I just poured it in by eye, and we LOVE the floavor of EVOO so- that would be my only suggestion, therwise I followe...
I made this for me and my boyfriend and I really enjoyed it. He said it was good but a little strange. However, he went back for seconds. I didn't measure out the onion (I used about a quarte...
MMMM, delicious. I added a bit of turmeric and basil, and it was great with the buttered fettucine and pork chops. Great stuff! Easy, too.
Made this with red bell peppers as hubby does not like the green ones. He said that this was not as flavorful as he thought that it would be but then I did make this in February. I will try aga...