Nutrition Facts
Slow-cooked peppers
Amount Per Serving
Calories 374
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 21g
Sodium 218mg9%
Potassium 1165mg33%
Carbohydrates 35g12%
Fiber 10g42%
Sugar 21g23%
Protein 6g12%
Vitamin A 10598IU212%
Vitamin C 411mg498%
Calcium 67mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Slow-cooked peppers
This rich and delicious dish is also known as ‘bećar paprikaš’.
Servings: 4 people
Calories: 374kcal
Equipment
- Heatproof bowl
- Casserole dish
Ingredients
- 4 onions
- 4 garlic cloves
- 10 peppers (a mixture of red, yellow and orange)
- 5 ripe tomatoes
- 100 ml sunflower oil
- sea salt
- freshly ground black pepper
- flat-leaf parsley sprigs optional
Method
- Peel and finely slice the onions and garlic. Halve the peppers, remove and discard the core and seeds, and cut into even sized pieces, around 2-3cm. Score a cross in the top of the tomatoes, place in a heatproof bowl (or pan) and cover with boiling water. Leave for a minute or two, until the skin starts to come away from the flesh, and drain. Peel the tomatoes and then roughly slice or chop the flesh.
- Place a wide flameproof casserole on a medium heat, drizzle in the sunflower oil and add all the ingredients (not the parsley). Season generously, with a teaspoon each of salt and pepper, and start to fry. After 10 minutes, reduce the heat to low and fry for around one-and-a-half to two hours. Stir occasionally, until you have a thick, rich and meltingly soft stew. Taste and tweak the seasoning as necessary, then serve, scattered with chopped parsley if you like.
Nutrition
Calories: 374kcal | Carbohydrates: 35g | Protein: 6g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Sodium: 218mg | Potassium: 1165mg | Fiber: 10g | Sugar: 21g | Vitamin A: 10598IU | Vitamin C: 411mg | Calcium: 67mg | Iron: 2mg