Photo: K8
Spanish Peperonata with Olives and Capers
9 ingredients
openrecipes
This colorful mélange of sweet bell peppers stewed in olive oil is delicious served warm or at room temperature. It makes a nice addition to a Spanish tapas feast: serve with serrano ham or slices of chorizo, spicy roasted potatoes and a chilled rosé. The peppers are also delicious on grilled bread as an appetizer or served alongside cold roast chicken for a picnic.
Estimated Nutrition (whole recipe, rough)
245
Calories
3g
Protein
15g
Fat
21g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. olive oil
- 1/2 cup thinly sliced shallots
- 1 garlic clove, minced
- 2 lb. red, yellow and/or orange bell peppers, cored, seeded and cut into 1 1/2-inch pieces
- 1/4 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/4 cup sherry vinegar
- 1/4 cup pitted and coarsely chopped mild green olives
- 1 Tbs. capers, drained
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes