Peperonata with Fennel - Digest Diet

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Peperonata with Fennel - Digest Diet calories by ingredient

Introduction

Serve these Italian style peppers as a hot side dish or as a meatless vegetarian dish over brown rice or whole-wheat couscous. Serve these Italian style peppers as a hot side dish or as a meatless vegetarian dish over brown rice or whole-wheat couscous.

Minutes to Prepare: 15

Minutes to Cook: 20

Number of Servings: 4

Ingredients

1 Tbsp Olive Oil

1 tsp Crushed Red Pepper

2 cloves Garlic crushed

1/4 tsp Black Pepper

1/2 cup Water

1 Fennel bulb cut into 1/2" wide short strips

3 Bell Peppers cut into short 1/2" wide strips - any color

1 can No Salt Added Diced tomatoes

Tips

It's also delicious cold. Pack it for lunch with a little low fat ricotta over the top.

Directions

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.