Weeknight Pepperonata with Mushrooms

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 100.4
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 216.8 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 3.6 g
  • Protein: 4.8 g

View full nutritional breakdown of Weeknight Pepperonata with Mushrooms calories by ingredient
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Bits and pieces from the freezer and the veggie drawer. Bits and pieces from the freezer and the veggie drawer.
Number of Servings: 12


    1 1/2 med onions, chopped (519g)
    5 cups mushrooms? sliced (507g)
    2-3 Tbsp basil, minced (13g)
    1 1/2 cup celery, diced (169g)
    12 oz container cherry tomatos (244g) halved, quartered
    1 cup Roma (remaining from de-seeding, I store in freezer until needed) (150g)
    2-3 Tbsp Tomato Sauce (82g)
    3 med Bell Peppers, asst. colors diced (740g)
    5 cloves garlic, minced (30g)
    1 6 oz can tomato paste
    1 14.5 oz can diced tomatoes
    2 Tbsp EVOO to saute


Large Pot: tomatoes, seasonings, garlic

Saute: onions first, peppers next (adding celery last 2 min), lastly, mushrooms. When each is done, toss into large pot.

Add tomato paste, diced tomatoes, & basil. Cook on med to low heat for 30 min.

Serving Size: Makes 12- 1 cup servings

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