Peperonata with Potatoes and Egg
This classic Italian braised-pepper stew freezes beautifully. Abra Berens suggests heaping it over potatoes (or even pasta, polenta or couscous) and topping it with a poached or boiled egg. This recipe is from her book Ruffage: A Practical Guide to Vegetables.
Source: Midwest Living
Credit: Brie Passano
466 calories; fat 19g; cholesterol 186mg; saturated fat 3g; carbohydrates 59g; mono fat 6g; poly fat 7g; insoluble fiber 9g; sugars 16g; protein 13g; vitamin a 5650.6IU; vitamin c 211.4mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 3.1mg; vitamin b6 0.8mg; folate 121.7mcg; vitamin b12 0.4mcg; sodium 906mg; potassium 834mg; calcium 97mg; iron 3.5mg.