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Ингредиенты
- 3 Tbsp. Vegetable oil [used FF
- Â Â Broth]
- 2 med -size onions, cut in
- Â Â Half and thinly sliced
- 1 x Scant t sweet Hungarian
- Â Â Paprika
- 6 lrg Red peppers, cored, seeded,
- Â Â And cut into medium-thick
- Â Â Strips
- 3 x Canned Italian plum
- Â Â Tomatoes, liquid removed and finely
- Â Â Minced
- 2 tsp Tomato paste
- 1/3 c. Chicken broth, or possibly more if
- Â Â Needed [used FF chicken
- Â Â Broth]
- Â Â x Salt and freshly grnd
- Â Â Black pepper, to taste
- 1Â 1/2 Tbsp. Red wine vinegar
- 1/8 tsp Sugar, or possibly more to taste
Инструкции
- 1) Heat the oil in a large skillet over medium heat. Add in the onions and saute/fry' till softened but not colored, 5 to 7 min. Stir in the paprika and toss with the onions till they are deeply colored.
- 2. Add in the peppers and continue to saute/fry', stirring occasionally, for another 10 min. Don't allow the vegetables to brown.
- 3. Stir in the tomatoes, tomato paste, broth, and salt and pepper. Allow the mix to boil, reduce the heat, cover, and simmer the peppers till very tender, about 30 to 35 min, adding more liquid, a little at a time, if it evaporates.
- 4. Off the heat, stir in the vinegar and sugar and allow the mix to cold.
- 5. This can be served hot, at room temperature, or possibly cool.
- Serves 4 [as a side dish]
- [Variation: Use roasted red peppers instead of fresh. You'll probably find this requires less cooking time, and requires more sugar to take the edge off the roasted red peppers and prevent them from dominating the dish. - Curtis]
- John Welchman]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 4 servings | |
| Calories 175 | |
| Calories from Fat 104 | 59% |
| Total Fat 11.8g | 15% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.26g | |
| Cholesterol 3mg | 1% |
| Sodium 115mg | 5% |
| Potassium 569mg | 16% |
| Total Carbs 14.55g | 4% |
| Dietary Fiber 4.8g | 16% |
| Sugars 9.83g | 7% |
| Protein 3.0g | 5% |
