Tex-Mex Peperonata (Rachael Ray) Recipe

Posted by
Rate It!
Tex-Mex Peperonata (Rachael Ray)
Add your photo!
Count
Calories
Minutes

Ingredients:

Directions:

  1. Heat the extra-virgin olive oil in a skillet over medium-high heat. Add the onions, the hot and sweet peppers, garlic, and salt and pepper, to taste. Saute the onion mixture until crisp-tender, 5 to 6 minutes. Stir in the tomato paste, cook 2 minutes. Add the beer or stock and stir for 1 to 2 minutes more. Transfer to a serving bowl or platter, garnish with cilantro and serve.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 126.82 Kcal (531 kJ)
Calories from fat 66.74 Kcal
% Daily Value*
Total Fat 7.42g 11%
Sodium 11.03mg 0%
Potassium 225.86mg 5%
Total Carbs 10.31g 3%
Sugars 4.58g 18%
Dietary Fiber 1.85g 7%
Protein 0.76g 2%
Vitamin C 71.7mg 119%
Vitamin A 1.5mg 49%
Iron 25.4mg 141%
Calcium 18.1mg 2%
Amount Per 100 g
Calories 68.64 Kcal (287 kJ)
Calories from fat 36.12 Kcal
% Daily Value*
Total Fat 4.01g 11%
Sodium 5.97mg 0%
Potassium 122.25mg 5%
Total Carbs 5.58g 3%
Sugars 2.48g 18%
Dietary Fiber 1g 7%
Protein 0.41g 2%
Vitamin C 38.8mg 119%
Vitamin A 0.8mg 49%
Iron 13.8mg 141%
Calcium 9.8mg 2%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 2.8
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top