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Ingredientes
- 3 lrg Peppers, preferably 1 each red, yellow, and orange
- 1 lrg Spanish onion, peeled
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Unsalted butter
- 1 x Clove garlic, peeled and thinly sliced
- Â Â Healthy pinch of sugar
- Â Â Salt & freshly grnd pepper
Direcciones
- 1. Stem, seed, and remove ribs from peppers. Cut lengthwise into 1-inch-wide strips; leave curved ends intact. Cut onion in half length- wise and slice into 1/4-inch-thick semicircles.
- 2. Heat oil and butter in a large skillet over medium heat. Add in garlic and onions and cook for about 2 min. Add in pepper strips and sugar and toss for 2 to 3 min. Cover pan and turn heat to low. Cook, stirring occasionally till peppers are very soft, 30 to 35 min.
- 3. Remove cover and raise heat to medium. Cook, stirring often, till most of the liquid evaporates and peppers are nicely glazed, about 3 min.
- Add in a little water, if necessary, to avoid scorching. Season with salt and pepper. Serve peperonata hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 167g | |
| Calories 288 | |
| Calories from Fat 222 | 77% |
| Total Fat 25.17g | 31% |
| Saturated Fat 9.22g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 8mg | 0% |
| Potassium 211mg | 6% |
| Total Carbs 15.78g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 8.06g | 5% |
| Protein 1.77g | 3% |
