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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Peperonata-Tomato Sauce

Source: dLife

Peppers and onions simmered in a light tomato sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	146.6

Total Carbs	18.1 g

Dietary Fiber	3.2 g

Sugars	11.7 g

Total Fat	7.4 g

Saturated Fat	1.0 g

Unsaturated Fat	0.7 g

Potassium	261.0 mg

Protein	3.1 g

Sodium	313.5 mg

Dietary Exchanges 7.4 Fat, 1.7 Vegetables, 0.5 Other Carbs,

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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Servings

Ingredients

1.0
1 each medium red bell peppers 1.0
1 each chopped green bell peppers 1.0
1 each large yellow bell pepppers 1.0
1 each medium onions 3.0
3 each medium garlic cloves 2.0
2 tbsp olive oil 2.0
2 tbsp cold water 16.0
16 oz tomato sauce, low sodium 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper

Directions

Cook bell peppers, onion, and garlic in oil 2 to 3 minutes.
Pour in water, cover, and cook over medium to medium-high heat until peppers are wilted.
Remove cover and simmer over medium-low heat 20 minutes.
Mix in tomatoes and bring to a boil.
Lower heat and simmer 10 to 15 minutes.
Season with salt and pepper.