Peperonata with Fennel - Digest Diet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbsp Olive Oil1 tsp Crushed Red Pepper2 cloves Garlic crushed1/4 tsp Black Pepper1/2 cup Water1 Fennel bulb cut into 1/2" wide short strips3 Bell Peppers cut into short 1/2" wide strips - any color1 can No Salt Added Diced tomatoes
In a Dutch oven, combine the oil, garlic, black pepper, sea salt, crushed red pepper and 1/4 cup of water. Bring to a boil over medium-high heat. Add the fennel and stir to coat. Cover and cook, stirring once or twice, until the water evaporates and the fennel is beginning to soften, about 5 minutes. Stir in the bell peppers and the remaining 1/4 cup of water. Cover and cook, stirring once or twice, until the peppers are beginning to soften, about 5 minutes. Add the tomatoes and reduce the heat to medium-low. Cover and cook until the vegetables are soft, about 20 minutes. Check periodically to be sure there is still some liquid in the pan, add a bit of water if it looks like it's in danger of sticking.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LISA-MAE.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LISA-MAE.
Nutritional Info Amount Per Serving
- Calories: 105.5
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 51.3 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 4.4 g
- Protein: 2.9 g
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