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4 Serves
104 Mins
Preheat the oven to 200°C. Place the green bell peppers and red bell peppers on a baking sheet and roast until the skins are charred and blistered, turning occasionally.
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MoroccanVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
52 µg / 400 µgCalcium
25 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
529 mg / 4,700 mgSodium
585 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap to steam for 10 minutes. Once cool enough to handle, peel off the charred skins, remove the seeds, and chop the peppers into small pieces.
In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped tomatoes and cook until they soften and release their juices.
Add the prepared roasted peppers to the skillet with the tomatoes. Season with salt, black pepper, and garlic if desired, then simmer until the mixture thickens into a spreadable consistency.
Remove from heat and stir in a splash of vinegar before serving warm or at room temperature.
8
g39
g19
g
Moroccan
Moroccan