Peperonata (Bell Pepper Stew)
- Prep
- 15m
- Cook
- 35m
- Total
- 50m
Ingredients
For 4
- — EVOO
- 0.7 Red onion, large, chopped
- 0.7 Celery stick, chopped
- 0.7 tsp Chili flakes, adjust to taste
- 0.7 tsp Cumin seeds
- 5.3 Bell peppers, yellow and red, sliced into 1cm strips
- 400 ml Tomato passata
- 33 g Capers
- 60 g Black Italian olives, pitted
- 10 Sundried tomatoes, chopped
- 2.7 tbsp Nutritional yeast
- 1 tbsp Apple cider vinegar
- 1 tbsp Brown sugar
- — Salt, to taste
- — Black pepper, to taste
- 333 g Chickpeas, cooked
- — Fresh basil, to taste
Method
Notes
🌱 Plant Points: 10.5
🌾 Naturally gluten-free.
🫙 Can be stored in the fridge in an airtight container for 3–4 days.
❄️ Can be frozen for up to 3 months.
💡 For a balanced meal, serve alongside a portion of brown rice, quinoa, or crusty toasted sourdough.
💡 Nutritional values are approximate and calculated per serving.
Nutrition
Approximate, per serving.
| Calories | 360 kcal |
| Fat | 12 g |
| Carbohydrates | 35 g |
| Fibre | 11 g |
| Protein | 15 g |