Peperonata recipe

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 130 calories / serving
  • Healthy
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Fry the onion and garlic in the oil for 8 minutes, until golden. Add the peppers and cook for 5 minutes, then add the vinegar, passata and season. Simmer for 25 minutes.

Remove from the heat and add the olives and basil. Serve with toasted bread, if you like.

  • Ingredients

  • 2 tbsp olive oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2 sweet pointed red peppers, cut into strips
  • 2 yellow peppers, cut into strips
  • 1 tbsp red wine vinegar
  • 125ml (4fl oz) passata
  • 10 pitted black olives, halved
  • handful basil leaves
  • crusty bread, to serve
  • Energy 545kj 130kcal 6%
  • Fat 7g 10%
  • Saturates 1g 5%
  • Sugars 13g 14%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 15g Protein 2.9g Fibre 4.9g

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