Mixed-Pepper Compote

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
33%
Mixed-Pepper Compote
45 min.
8
87kcal

Suggestions


Are you ready to elevate your meals with a burst of vibrant flavor? Our Mixed-Pepper Compote is not just a sauce; it's a delightful medley of fresh, colorful bell peppers that brings an exciting twist to any dish. Perfect for vegans and vegetarians alike, this compote is also gluten-free and dairy-free, ensuring that everyone at your table can indulge without worry.

Imagine the fragrant aroma wafting through your kitchen as you sauté freshly sliced bell peppers with a hint of chili powder and aromatic Italian seasoning. The harmony of flavors comes to life with each ingredient, from the sweet crunch of bell peppers to the robust depth of garlic and the richness of tomato paste. This dish not only enhances the taste of your favorite meals but also adds a pop of color that makes plating a visual feast.

At just 87 calories per serving, it's a guilt-free option to drizzle over grilled vegetables, pasta, or even as a zesty topping for your morning avocado toast. In just 45 minutes, you can master this simple yet scrumptious recipe that's sure to impress family and friends with its homemade charm. Whether slathered on your sandwich or served alongside roasted proteins, the Mixed-Pepper Compote is a versatile companion in your culinary adventures. Dive into this delicious fusion and discover a new favorite!

Ingredients

  •  bell peppers seeded sliced
  • teaspoon chili powder 
  •  garlic cloves chopped
  • teaspoon penzey's southwest seasoning italian
  • tablespoons olive oil 
  • 0.5 teaspoon salt 
  • tablespoons tomato paste 

Equipment

  • frying pan

Directions

  1. Warm 4 Tbsp. olive oil in a skillet over medium heat.
  2. Add 4 seeded, sliced bell peppers; saut for 1 minute.
  3. Add 1 tsp. each chili powder and Italian seasoning and 1/2 tsp. salt; saut for 5 minutes.
  4. Add 9 chopped garlic cloves, cover, reduce heat and cook for 12 minutes, stirring, until peppers are soft.
  5. Add 2 Tbsp. tomato paste, stir well and cook for 2 minutes.

Nutrition Facts

Calories87kcal
Protein4.47%
Fat70.64%
Carbs24.89%

Properties

Glycemic Index
14
Glycemic Load
1.33
Inflammation Score
-9
Nutrition Score
9.770869711171%

Flavonoids

Apigenin
0.01mg
Luteolin
0.37mg
Kaempferol
0.02mg
Myricetin
0.05mg
Quercetin
0.2mg

Nutrients percent of daily need

Calories:87.03kcal
4.35%
Fat:7.26g
11.17%
Saturated Fat:1.02g
6.36%
Carbohydrates:5.76g
1.92%
Net Carbohydrates:4.08g
1.48%
Sugar:3.05g
3.39%
Cholesterol:0mg
0%
Sodium:184.2mg
8.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.03g
2.07%
Vitamin C:78.1mg
94.66%
Vitamin A:2002.63IU
40.05%
Vitamin E:2.26mg
15.09%
Vitamin B6:0.23mg
11.57%
Vitamin K:9.46µg
9.01%
Manganese:0.15mg
7.61%
Folate:28.61µg
7.15%
Fiber:1.68g
6.71%
Potassium:187.76mg
5.36%
Vitamin B3:0.77mg
3.85%
Vitamin B2:0.06mg
3.77%
Iron:0.61mg
3.38%
Vitamin B1:0.04mg
2.82%
Magnesium:10.72mg
2.68%
Phosphorus:25.07mg
2.51%
Vitamin B5:0.22mg
2.19%
Copper:0.04mg
1.95%
Calcium:16.69mg
1.67%
Zinc:0.23mg
1.54%
Selenium:0.81µg
1.16%
Source:My Recipes