Portuguese Chourico And Peppers

1. In a slow cooker, combine the Chourico , green pepper, onion, tomato paste, wine, water, and crushed garlic.

2. Stir so that everything is evenly distributed.

3. Cover, and set on Low.

4. Cook for 8 hours.

5. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate.

6. Serve over rice, or with Portuguese rolls.

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Nutrient	Quantity
Total fats	5.7373 g
Protein	191.4656 g
Carbohydrates	67.6552 g
Energy	1099.6652 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1822 g
Water	1368.7481 g
Aspartic acid	1.498 g
Calcium, Ca	1259.1391 mg
Lutein + zeaxanthin	15.52 g
Fiber, total dietary	12.767 g
Carotene, beta	1535.75 g
Niacin	15.6928 mg
Vitamin A, RAE	401.2006 g
Arginine	0.614 g
Riboflavin	1.7252 mg
Fatty acids, total saturated 20:1	0.0017 g
Glutamic acid	4.5494 g
Sodium, Na	737.2647 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1394 g
Total lipid (fat)	5.7373 g
Manganese, Mn	1.2104 mg
Fructose	14.073 g
Proline	0.1829 g
Fatty acids, total saturated 16:0	1.0807 g
Sucrose	3.678 g
Choline, total	678.2487 mg
Sugars, total	34.444 g
Serine	0.3137 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.3573 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	2.0492 mg
Selenium, Se	165.3443 g
Ash	17.1809 g
Fatty acids, total saturated 18:1 undifferentiated	0.8142 g
Pantothenic acid	0.7363 mg
Phenylalanine	0.3321 g
Copper, Cu	3.0794 mg
Betaine	1 mg
Thiamin	1.3712 mg
Retinol	272.0006 g
Methionine	0.0652 g
Iron, Fe	18.7204 mg
Carbohydrate, by difference	67.6552 g
Phosphorus, P	1891.9137 mg
Folate, total	217.7103 g
Tocopherol, gamma	0.884 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Lycopene	48898.8 g
Alanine	0.3157 g
Cholesterol	453.3344 mg
Valine	0.2663 g
Fatty acids, total saturated 18:2 undifferentiated	0.6381 g
Glycine	0.2755 g
Carotene, alpha	49.3 g
Glucose (dextrose)	16.079 g
Fatty acids, total saturated 14:0	0.0326 g
Zinc, Zn	10.8789 mg
Isoleucine	0.233 g
Maltose	0.476 g
Fatty acids, total polyunsaturated	1.91 g
Leucine	0.3432 g
Tocotrienol, alpha	0.128 mg
Vitamin A, IU	3507.0987 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	217.7103 g
Tryptophan	0.1087 g
Vitamin C, total ascorbic acid	66.214 mg
Phytosterols	48 mg
Starch	0.374 g
Tyrosine	0.1708 g
Vitamin B-12	9.0667 g
Vitamin K (phylloquinone)	21.8557 g
Fatty acids, total saturated	1.471 g
Histidine	0.1847 g
Fatty acids, total monounsaturated	0.9553 g
Threonine	0.32 g
Folate, food	217.7103 g
Vitamin E (alpha-tocopherol)	11.9209 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	293.7237 mg
Lysine	0.399 g
Potassium, K	4344.5081 mg
Cystine	0.102 g
Fluoride, F	3.52 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 tablespoons	25.33	5.6202	0.085
Red wine	1 cup	0	0	0
Onion	2	128	29.888	0.32
Water	1 cup	0	0	0
Tomato paste	1 can	139.4	32.147	0.799
green bell pepper	2	806.9352	0	4.5333
portuguese chourico	2 lb	806.9352	0	4.5333