Tomato Feta and Red Pepper Cazuela Recipe
Recipe By Martha Stewart-5
This tapasinspired appetizer combines briny feta with plum tomatoes, olives, and bell pepper. serve it alongside plenty of flatbread for sopping up the pan juices.
3.5
12 Rating -
Rate
Vegdiet
40minstotal
15minsPrep
40m.total
15m.Prep
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Tomato Feta and Red Pepper Cazuela Recipe
- 1/2 Red bell peppers
- 1/4 pound Feta
- 1/4 inch 2 plum tomatoes, cored and chopped into
- 1 Peeled strips lemon or orange zest
- 0.06 cup Small black olives, preferably nicoise
- As required Freshly ground pepper
- 0.06 cup Extra virgin olive oil
- As required Pitas or flatbreads, for serving
Nutrition
value
value
421
calories per serving
30 g Fat10 g Protein26 g Carbs23 g FiberOther
Current Totals
- Fat30g
- Protein10g
- Carbs26g
- Fiber23g
MacroNutrients
- Carbs26g
- Protein10g
- Fiber23g
Fats
- Fat30g
Vitamins & Minerals
- Calcium88mg
- Iron5mg
- Vitamin A1172mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B946mcg
- Vitamin B120mcg
- Vitamin C29mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium177mg
- Manganese1mg
- Phosphorus214mg
- Selenium14mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-5