Green Sweet Peppers In Tomato Sauce

1. Heat the oil in a large skillet.

2. Add the onion and brown slightly.

3. Add the pepper and the remaining ingredients, cover and simmer for 20 minutes.

4. Remove the lid and boil over high heat until the mixture is of the desired consistency.

5. Season to taste.

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Nutrient	Quantity
Total fats	55.6803 g
Protein	8.9729 g
Carbohydrates	55.4623 g
Energy	718.0891 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4726 g
Water	911.182 g
Aspartic acid	1.7008 g
Calcium, Ca	128.5736 mg
Lutein + zeaxanthin	2735.7636 g
Fiber, total dietary	15.6382 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	2628.2975 g
Niacin	4.4631 mg
Vitamin A, RAE	233.3546 g
Arginine	0.3734 g
Riboflavin	0.2575 mg
Tocopherol, beta	0.0817 mg
Fatty acids, total saturated 20:1	0.168 g
Glutamic acid	2.5255 g
Sodium, Na	40.5689 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6806 g
Total lipid (fat)	55.6803 g
Manganese, Mn	1.1913 mg
Fructose	11.6706 g
Proline	0.2109 g
Fatty acids, total saturated 16:0	6.5001 g
Sucrose	6.7033 g
Choline, total	58.0318 mg
Sugars, total	31.1664 g
Serine	0.4219 g
Fatty acids, total saturated 18:0	1.1296 g
Vitamin B-6	1.7011 mg
Selenium, Se	0.7576 g
Ash	4.3838 g
Fatty acids, total saturated 18:1 undifferentiated	38.6431 g
Pantothenic acid	1.0051 mg
Phenylalanine	0.6574 g
Copper, Cu	0.5959 mg
Betaine	1.0234 mg
Thiamin	0.498 mg
Methionine	0.0614 g
Iron, Fe	3.7467 mg
Carbohydrate, by difference	55.4623 g
Phosphorus, P	220.8827 mg
Folate, total	133.351 g
Tocopherol, gamma	0.7566 mg
Lycopene	5747.7811 g
Alanine	0.3215 g
Valine	0.2997 g
Fatty acids, total saturated 18:2 undifferentiated	5.801 g
Glycine	0.27 g
Carotene, alpha	350.7822 g
Glucose (dextrose)	12.661 g
Fatty acids, total saturated 14:0	0.0068 g
Zinc, Zn	1.4939 mg
Isoleucine	0.2134 g
Fatty acids, total polyunsaturated	6.2738 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.3238 g
Tocotrienol, alpha	0.0823 mg
Vitamin A, IU	4714.3656 IU
Folate, DFE	133.351 g
Tryptophan	0.1094 g
Vitamin C, total ascorbic acid	531.0343 mg
Phytosterols	211.5742 mg
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	0.1302 g
Vitamin K (phylloquinone)	219.4997 g
Fatty acids, total saturated	7.9425 g
Histidine	0.1166 g
Fatty acids, total monounsaturated	39.5598 g
Threonine	0.3159 g
Folate, food	133.351 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	41.72 g
Vitamin E (alpha-tocopherol)	11.2475 mg
Magnesium, Mg	103.2239 mg
Lysine	0.3653 g
Potassium, K	1836.5773 mg
Cystine	0.0988 g
Fluoride, F	18.7079 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Olive oil	4 tablespoons	477.36	0	54
Onion	1	60	14.01	0.15
Tomato	1 can	40.2099	8.6898	0.4468
Rosemary	0.25 teaspoon	0.2292	0.0362	0.0103
Parsley	2 tablespoons	2.736	0.4811	0.06
green pepper	4 cups	119.2	27.6544	1.0132