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Add a photoServings: 4
Ingredients
- 6 Tbsp. Extra virgin olive oil
- 3 lrg Green bell peppers, halved
- 6 lrg Tomatoes
- 1 x Garlic clove, finely minced
- 1/2 tsp Cumin
- 1/8 tsp Warm red pepper
- Â Â Salt & pepper
- Â Â Juice of 1/2 lemon
Directions
- Heat extra virgin olive oil in a large skillet. Saute/fry the halved peppers till soft & just beginning to change colour. Halve the tomatoes & gently squeeze out the seeds & juices. Place cut side up in the skillet & continue to cook, shaking the skillet from time to time. Turn the peppers occasionally. Cook till the tomatoes are cooked through. Transfer peppers & tomatoes to a serving dish. Pour off half the extra virgin olive oil & return skllet to the heat. Add in garlic & saute/fry at a high heat for 1 minute. Remove from heat & season with remaining ingredients. Spoon this sauce over the vegetables. Serve hot or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 185 | 75% |
| Total Fat 20.98g | 26% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 774mg | 22% |
| Total Carbs 14.82g | 4% |
| Dietary Fiber 4.7g | 16% |
| Sugars 8.99g | 6% |
| Protein 3.15g | 5% |
