Letcho

1. Heat the oil in a large skillet over medium heat. Add the onions and green peppers; cook and stir until soft. Season with salt, pepper and paprika. Put in tomatoes, cover and simmer for about 5 minutes.

2. In a separate skillet, fry the pepperoni or sausage until browned. Mix into the pan with the tomatoes. Cover and simmer for 5 more minutes. Serve over hot cooked rice.

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Nutrient	Quantity
Total fats	31.175 g
Protein	62.5237 g
Carbohydrates	67.1307 g
Energy	763.2256 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1038 g
Water	1330.4305 g
Aspartic acid	1.6286 g
Calcium, Ca	474.3893 mg
Lutein + zeaxanthin	1983.2945 g
Fiber, total dietary	17.768 g
Fatty acids, total saturated 22:0	0.0022 g
Carotene, beta	5218.706 g
Niacin	8.9467 mg
Vitamin A, RAE	565.0904 g
Arginine	0.5613 g
Riboflavin	0.6953 mg
Tocopherol, beta	0.1055 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0208 g
Fatty acids, total saturated 20:1	0.0011 g
Glutamic acid	4.7808 g
Sodium, Na	234.0057 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0503 g
Total lipid (fat)	31.175 g
Manganese, Mn	1.5046 mg
Fructose	16.6784 g
Proline	0.2787 g
Fatty acids, total saturated 16:0	2.7877 g
Fatty acids, total saturated 8:0	0.8976 g
Sucrose	3.2053 g
Choline, total	247.5615 mg
Sugars, total	37.544 g
Serine	0.3276 g
Fatty acids, total saturated 10:0	1.0064 g
Fatty acids, total saturated 18:0	0.9507 g
Fatty acids, total saturated 20:4 undifferentiated	0.1326 g
Vitamin B-6	1.5033 mg
Selenium, Se	44.7298 g
Ash	9.0038 g
Fatty acids, total saturated 18:1 undifferentiated	3.6703 g
Pantothenic acid	1.3044 mg
Phenylalanine	0.3494 g
Copper, Cu	1.3223 mg
Betaine	1.5402 mg
Thiamin	0.799 mg
Retinol	76.5 g
Methionine	0.0692 g
Iron, Fe	7.627 mg
Carbohydrate, by difference	67.1307 g
Phosphorus, P	780.6968 mg
Folate, total	235.337 g
Tocopherol, gamma	1.2351 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0586 g
Lycopene	22991.1244 g
Alanine	0.3379 g
Cholesterol	127.5 mg
Valine	0.2625 g
Fatty acids, total saturated 18:2 undifferentiated	1.6122 g
Glycine	0.2857 g
Carotene, alpha	929.8588 g
Glucose (dextrose)	17.5944 g
Fatty acids, total saturated 14:0	4.4866 g
Zinc, Zn	4.8122 mg
Isoleucine	0.2318 g
Tocopherol, delta	0.0115 mg
Fatty acids, total saturated 12:0	12.7871 g
Fatty acids, total polyunsaturated	2.0219 g
Tocotrienol, gamma	0.0041 mg
Leucine	0.3457 g
Tocotrienol, alpha	0.3991 mg
Vitamin A, IU	9970.3824 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0306 g
Folate, DFE	235.337 g
Tryptophan	0.1016 g
Vitamin C, total ascorbic acid	146.1382 mg
Phytosterols	144.4387 mg
Galactose	0.0087 g
Fatty acids, total polyunsaturated 18:1 c	0.0737 g
Fatty acids, total saturated 20:0	0.0022 g
Fatty acids, total saturated 6:0	0.0544 g
Tyrosine	0.1874 g
Vitamin B-12	2.55 g
Vitamin K (phylloquinone)	82.5379 g
Fatty acids, total saturated	22.9748 g
Histidine	0.1814 g
Fatty acids, total monounsaturated	3.7218 g
Threonine	0.331 g
Folate, food	235.337 g
Cryptoxanthin, beta	284.556 g
Vitamin E (alpha-tocopherol)	8.5391 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0842 g
Magnesium, Mg	189.4789 mg
Lysine	0.3978 g
Potassium, K	3276.3011 mg
Cystine	0.1038 g
Fluoride, F	24.0717 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	2	128	29.888	0.32
Paprika	2 teaspoons	12.972	2.4835	0.5929
Tomato	4	160.8396	34.7592	1.7871
Vegetable oil	2 tablespoons	234.464	0	27.2
salt pepper	1 pinch	226.95	0	1.275
pepperoni sausage	9 ounces	226.95	0	1.275
green red bell pepper	2	226.95	0	1.275