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Low Carb, Low Fat Matboucha
Source: Enlitened Kosher Cooking by Nechama Cohen

A delicious middle eastern vegetable condiment made with peppers and tomatoes.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 32 servings
Amount Per Serving
Calories 13.0
Total Carbs 1.6 g
Dietary Fiber 0.3 g
Sugars 0.7 g
Total Fat 0.6 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 9.9 mg
Protein 0.2 g
Sodium 4.2 mg
Dietary Exchanges
, 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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5 each  fresh tomatoes
1 each  chopped green bell peppers
2 each  whole jalapeno pepper
5 each  medium garlic cloves
1 tbsp  olive oil
1 tsp  paprika
1 tsp  black pepper
1 pinch  salt
  1. Score a large X on the top of each tomato.
  2. Scald in boiling water for 20-30 seconds, then plunge into cold water and remove skins. Dice and set aside.
  3. Heat olive oil and add the peppers and garlic. Stir over medium heat until soft. Add diced tomatoes. Cook uncovered, stirring often with a wooden spoon, for about 30-35 minutes or until most of the liquid has evaporated.

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