| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 red onion, thinly sliced
- 2 jalapenos, seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 1 cup beer or chicken stock
- Handful fresh cilantro leaves, chopped, for garnish
Instructions
- Heat the extra-virgin olive oil in a skillet over medium-high heat. Add the onions, the hot and sweet peppers, garlic, and salt and pepper, to taste. Saute the onion mixture until crisp-tender, 5 to 6 minutes. Stir in the tomato paste, cook 2 minutes. Add the beer or stock and stir for 1 to 2 minutes more. Transfer to a serving bowl or platter, garnish with cilantro and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 121 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 2 mg |
| Sodium | 405 mg |
| Serving Size | 1 of 4 servings |
| Calories | 121 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 2 mg |
| Sodium | 405 mg |
Reviews
This has become a staple in our house. It is great on rice, turkey burgers, fish or just about anything!
I use a parve chicken consumme instead of the beer and I double the tomato paste/ broth to give more juice. Actually I use three times the peppers too.
I use a parve chicken consumme instead of the beer and I double the tomato paste/ broth to give more juice. Actually I use three times the peppers too.
This was delicious. I could eat it alone but it made the Tilapia taste amazing. I added more tomato paste and chicken stock to lessen the spice. Yum!
This receipe will come in handy with all the tailapia I have for a vegetarian meal
I couldn’t believe how quick and tasty this recipe was ! I ate entirely too much. =) I didn’t have any fresh limes, so I just sprinkled some lime juice over the fish as it cooked and it was so good! This recipe is definitely a keeper.
It’s hard to go wrong with peppers, onions, garlic and olive oil. I also liked the tomato paste to bring it all together. But to me this was just an average side dish. (Or maybe the chili lime tilapia just outshone it!!)
We do like spicy food and so I included one jalapeno’s seeds after reading other reviews. However I must have had some very spicy ones because it was a bit overpowering in my case. I wasn’t crazy about the beer flavor, probably would have preferred the other option of chicken stock and maybe add some hot sauce.
We do like spicy food and so I included one jalapeno’s seeds after reading other reviews. However I must have had some very spicy ones because it was a bit overpowering in my case. I wasn’t crazy about the beer flavor, probably would have preferred the other option of chicken stock and maybe add some hot sauce.
My Peronata lasted 3 days! It was great. I used the fish from the same episode and made fish taco’s and then the balence of my peperonata in an omelette. Great meal(s)!!!
This was delicious — awesome on the fish! I also would let the seeds in when making again.
The first time I have ever made something like this. It turned out great. Next time I will leave 1 jalapeno with the seeds in it ( more heat)