Directions:
- 1. Halve the peppers lengthwise. Remove the seeds and ribs and place flat on a baking sheet, skin-side up. Place under the broiler and char the skins. Seal tightly in a plastic bag to steam for about 15 to 20 minutes. Slip off and discard the skins. Cut the peppers into 1-inch squares.
- 2. Heat 1/4 cup of the oil in a heavy skillet; add the peppers, tomatoes, garlic, sugar, paprika, salt and pepper. Simmer over a low flame, stirring occasionally, and mash the vegetables with a fork until the liquid begins to evaporate. Continue to cook until the salad thickens and has a saucelike consistency.
- 3. Serve at room temperature, drizzled with the remaining tablespoon of oil.
- Per serving: 217 calories, 24g carbohydrates, 4g protein, 13g fat, no cholesterol.Nutritional Breakdown: New Wellness, Richmond, Va. Nutritional analysis provided by New Wellness, Richmond, Va.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.94 Kcal (1285 kJ) | ||
| Calories from fat | 179.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.96g | 31% | |
|---|---|---|---|
| Sodium | 1581.05mg | 66% | |
| Potassium | 1299.98mg | 28% | |
| Total Carbs | 29.01g | 10% | |
| Sugars | 20.54g | 82% | |
| Dietary Fiber | 7.13g | 29% | |
| Protein | 4.99g | 10% | |
| Vitamin C | 222.6mg | 371% | |
| Vitamin A | 4mg | 133% | |
| Iron | 67.5mg | 375% | |
| Calcium | 65mg | 6% | |
| Amount Per 100 g | |||
| Calories | 45.08 Kcal (189 kJ) | ||
| Calories from fat | 26.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 31% | |
|---|---|---|---|
| Sodium | 232.19mg | 66% | |
| Potassium | 190.92mg | 28% | |
| Total Carbs | 4.26g | 10% | |
| Sugars | 3.02g | 82% | |
| Dietary Fiber | 1.05g | 29% | |
| Protein | 0.73g | 10% | |
| Vitamin C | 32.7mg | 371% | |
| Vitamin A | 0.6mg | 133% | |
| Iron | 9.9mg | 375% | |
| Calcium | 9.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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