Name Pepperonata


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  • Serves: 4
  • Complexity: easy
  • kcal: Sin-free on Green and Original
  • Origin: Italian


  • 908g/2 lb mixed peppers
  • 2 onions, finely sliced
  • 4 garlic cloves, crushed
  • 2 x 397g/14 oz cans chopped tomatoes
  • 1 tsp Schwartz Mediterranean Mixed Herbs
  • 1/4 tsp paprika
  • salt & ground black pepper

Place the peppers whole under a hot grill for 5-10 minutes, turning frequently until the skins are slightly charred. Place into a polythene bag and leave for 10 minutes and then remove the skins under cold running water. Chop the peppers into bite-sized pieces and place into a heavy based pan. Add the remaining ingredients and season to taste. Bring to the boil and simmer for 30 minutes until the onions are tender. Delicious served with rice or as a jacket potato filling.

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