Italian

Peperonata with Fennel - Digest Diet is for Side Dish.

Peperonata with Fennel - Digest Diet takes 15 minutes to prepare.

Peperonata with Fennel - Digest Diet takes 20 minutes to cook.

Peperonata with Fennel - Digest Diet makes 4 servings.

The ingredients for Peperonata with Fennel - Digest Diet are:

1 Tbsp Olive Oil
1 tsp Crushed Red Pepper
2 cloves Garlic crushed
1/4 tsp Black Pepper
1/2 cup Water
1 Fennel bulb cut into 1/2" wide short strips
3 Bell Peppers cut into short 1/2" wide strips - any color
1 can No Salt Added Diced tomatoes

Here is how you make Peperonata with Fennel - Digest Diet:

In a Dutch oven, combine the oil, garlic, black pepper, sea salt, crushed red pepper and 1/4 cup of water. Bring to a boil over medium-high heat. Add the fennel and stir to coat. Cover and cook, stirring once or twice, until the water evaporates and the fennel is beginning to soften, about 5 minutes. Stir in the bell peppers and the remaining 1/4 cup of water. Cover and cook, stirring once or twice, until the peppers are beginning to soften, about 5 minutes. Add the tomatoes and reduce the heat to medium-low. Cover and cook until the vegetables are soft, about 20 minutes. Check periodically to be sure there is still some liquid in the pan, add a bit of water if it looks like it's in danger of sticking. Serving Size: serves 4Number of Servings: 4Recipe submitted by SparkPeople user LISA-MAE.

The nutritional information for Peperonata with Fennel - Digest Diet is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 105.5

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 51.3 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 4.4 g
• Protein: 2.9 g

Peperonata with Fennel - Digest Diet is Italian cuisine.

The dietary needs meet for Peperonata with Fennel - Digest Diet is Low Fat