Slowly-Cooked PeppersTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 30 minutes
Cooking time: 2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:243.8 kcal
Proteins:0.6 g
Fats:17.3 g
Carbohydrate:23.1 g
Fibers:1.1 g
Sugar:20.5 g
Cholesterol:0 mg
Sodium:185.6 mg
Calcium:29.7 mg
Energy:310 kcal
Proteins:0.8 g
Fats:22 g
Carbohydrate:29.4 g
Fibers:1.4 g
Sugar:26 g
Cholesterol:0 mg
Sodium:236 mg
Calcium:37.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
red sweet pepper or bell pepper
1
green pepper
1
yellow pepper
100
g
sugar
2
ml
salt
100
ml
olive oil
1
sprig of thyme
METHOD
- Wash the peppers; blanch them or roast them over a flame so that you can peel them easily.
- Remove the seeds, cut into strips and place into a heavy pot with the sugar, salt, thyme and oil.
- Cover and simmer over low heat for about 2 hours. Remove from the heat and cool.
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In collaboration with Gourmetour and Spain's Department of Foreign Affairs
SOMMELIER
Since this is a side dish, pair the wine to the main course: with red meat, a Crianza from Campo de Borja, and with fish, a Gewurztraminer from Bierzo.CHEF'S NOTES
This is a classic recipe from La Mancha, found in various forms in many regions of Spain.
This side dish pairs well with fish and meat, particularly fatty meats such as pork or duck.
