Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
375
Calories
16g
Protein
31g
Fat
10g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- =
- 6 c Diced tomatoes
- 6 Hot green peppers; minced
- 1/3 c White wine vinegar
- 1 Garlic clove; minced
- Parsley
- 4 c Green peppers
- 2/3 c Olive oil or vegetable oil
- 1/2 ts Salt
- 3/4 lb Feta or Provolone cheese -- cut into cubes
- =
Directions
1
Place tomatoes, green peppers and hot peppers in a large bowl. Combine
2
oil, vinegar, salt and garlic; pour over tomato mixture and toss. Top
3
with cheese. Garnish with parsley. To serve, toss cheese cubes with
4
tomato mixture.
Recipe sourced from
fandom