Photo: K8
Estimated Nutrition (whole recipe, rough)
210
Calories
3g
Protein
14g
Fat
18g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
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
- =
- 1/4 cup vegetable stock
- 1 tsp olive oil
- 1 cup onion, chopped
- 1/3 cup green bell pepper, chopped
- 1 tsp garlic, minced
- 1 1/2 cup tomatillos, peel & chop
- 1 tsp cumin
- 2 tbsp jalapenoes, chopped
- 1 tbsp white vinegar
- 1/4 cup cilantro leaves, chopped
- =
Directions
1
Heat the stock in a large & heavy skillet over medium-high heat. Saute onion, bell pepper & garlic until soft. Add tomatillos & cumin & saute for 10 minutes. Add remaining ingredients & saute a further 3 minutes. Serve warm
Recipe sourced from
fandom