4 Serves
71 Mins
Using a chef's knife and cutting board, finely dice the onion and slice the peppers.
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
48 µg / 400 µgCalcium
152 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
119 mg / 420 mgPhosphorus
313 mg / 1,250 mgPotassium
424 mg / 4,700 mgSodium
707 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
67 µg / 55 µgFiber
11 g / 28 gSugar
13 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Heat the vegetable oil in a large frying pan over medium heat.
Add the onions and peppers to the frying pan and sauté until softened, then stir in the filling ingredients and cook until heated through.
Season the mixture with salt and pepper to taste.
Slice the hoagie rolls using a serrated knife and toast them lightly in the oven.
Fill the toasted hoagie rolls with the prepared mixture and serve immediately.
11
g12
g6
g
