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Peppers with garlic, cumin & lime

Peppers with garlic, cumin & lime

You can make this Diana Henry sharing dish the day before and reheat it before serving with the chicken

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HealthyHigh fibre3 of your 5 a day
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook1 hr
  • Total time1 hr 10 mins

Ingredients

  • 1½ tbsp olive oil
  • 1 onion, finely sliced
  • 2 clove/s garlic, finely sliced
  • 1½ tsp ground cumin
  • 750g yellow and red peppers, halved, deseeded and cut into strips 1cm thick
  • 400g tomatoes, halved and chopped
  • ½ lime, juice

Method

  1. Heat the oil in a sauté or frying pan and cook the onion over a gentle heat until soft but not coloured, about 5-8 minutes. Add the garlic and cumin and cook for another 3 minutes.

  2. Toss in the peppers and season. Cook over a medium heat for about 8 minutes, then stir in the tomatoes. Season again, stir it all together and cook over a low heat for 40 minutes, stirring occasionally. If the mixture is a bit sloppy or ‘wet’ at the end of this time, turn up the heat up to reduce the liquid. Squeeze over the lime juice and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

604kJ/ 144kcals

Fat

5.4g

Saturated Fat

0.8g

Carbohydrates

17g

Sugars

15g

Fibre

6.4g

Protein

2.9g

Salt

0.1g

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