1 serving (medium) of Pepper and tomato sauté (120 g) has 66 calories. That works out to 55 calories per 100 g. It contains 8.6 g of carbs, 1.6 g of protein, 2.8 g of fat and 2.5 g of fiber. Its 78 mg of Vitamin C covers 87% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.

What is Pepper and tomato sauté?

Pepper and tomato sauté brings chopped peppers and juicy tomato together in a pan, usually with olive oil, until the peppers soften and the tomatoes turn saucy. It is a simple home-style vegetable dish, with a gently sweet, savoury flavour and a tender texture; the pieces of pepper remain distinct while the tomato juices gather around them.

In Turkey, it may appear at breakfast alongside eggs or bread, or be served as a light side with a meal. It also works well spooned onto toast or served with grains. Mostly vegetables and relatively light, it can be made more filling with eggs, or kept lighter by using just enough oil to coat the pan.

Pepper and tomato sauté Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

7.2g

· 3% DV

Protein

1.3g

· 3% DV

Fat

2.3g

· 3% DV

Fiber

2.1g

· 8% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 53% · Protein 10% · Fat 37%

Pepper and tomato sauté Vitamins & Minerals

Vitamins

Vitamin C

65mg · 72% DV

Vitamin A

370µg · 41% DV

0.19mg · 11% DV

Biotin

2.5µg · 8% DV

Minerals

Iron

1mg · 6% DV

Potassium ⭐

210mg · 6% DV

Phosphorus

27mg · 4% DV

Magnesium

14mg · 3% DV

How Nutritious Is Pepper and tomato sauté?

Nutrient density

High

70/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

47/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Pepper and tomato sauté Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Pepper and tomato sauté

To burn the 55 calories in 100 g:

🚶

14min

Walking (5 km/h)

🏃

6min

Running (8 km/h)

🚴

7min

Cycling

🏊

6min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Pepper and tomato sauté Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Pepper and tomato sauté Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Pepper and tomato sauté Good For?

Vegan

✓ Suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Pepper and tomato sauté Fat Profile

SATURATED

0.32g

MONOUNSATURATED

1.5g

POLYUNSATURATED

0.28g

⚖️

Omega 6:3 ratio 5.5:1

Above the ideal 4:1 (5.5:1).

Compare Pepper and tomato sauté

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Pepper and tomato sauté vs Tomato37 kcal more per 100 g

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Pepper and tomato sauté vs Mixed Green Salad37 kcal more per 100 g

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Pepper and tomato sauté vs Red Pepper24 kcal more per 100 g

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Pepper and tomato sauté vs Boiled Beetroot11 kcal more per 100 g

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Foods Similar to Pepper and tomato sauté

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

🫑

Green pepper

20 kcal

🥗

Potato Salad

110 kcal

🥗

Arugula

25 kcal

🥕🥦🍆

Oven-Roasted Mixed Vegetables

65 kcal

Frequently Asked Questions About Pepper and tomato sauté

How do you make pepper and tomato sauté?

Pepper and tomato sauté is made by softening sliced peppers in a little oil, then adding chopped tomatoes and cooking until tender. Keep the pan uncovered so excess tomato liquid can evaporate, and season near the end so the vegetables retain their texture.

What peppers are best for pepper and tomato sauté?

Mild green peppers work well in pepper and tomato sauté, while red bell peppers add sweetness and color. You can combine both, as in many home-style versions. If using hot chilies, add them sparingly so their heat does not overpower the tomatoes.

Can you add eggs to pepper and tomato sauté?

Yes, eggs can be added to pepper and tomato sauté. Once the peppers and tomatoes are cooked, make spaces in the mixture, crack in the eggs, and cook until the whites set. Cover the pan briefly if you prefer the tops of the eggs cooked through.

Is pepper and tomato sauté the same as menemen?

No, pepper and tomato sauté is usually served as a vegetable dish without eggs, while menemen is a Turkish egg dish cooked with tomatoes and often peppers. You can add eggs to pepper and tomato sauté, but without them it is not menemen.

Should you peel tomatoes for pepper and tomato sauté?

No, peeling tomatoes is not necessary for pepper and tomato sauté. Leaving the skins on saves preparation time and helps the pieces keep their shape. Peel them if you prefer a smoother texture, especially when the skins are thick or tough.

What do you serve with pepper and tomato sauté?

Pepper and tomato sauté is often served with bread, which is useful for scooping up its tomato juices. It also works as a side with grilled meat, fish, or beans, or as part of a breakfast spread with cheese and olives.

Can pepper and tomato sauté be frozen?

Yes, pepper and tomato sauté can be frozen after it has cooled. Portion it into airtight freezer-safe containers so you can thaw only what you need, then reheat it in a pan. The peppers may be softer after thawing, so it is best served hot.

How long does pepper and tomato sauté keep in the fridge?

Pepper and tomato sauté keeps for a few days in the refrigerator when cooled and stored in a covered container. Reheat only the portion you plan to eat, until hot throughout, rather than repeatedly warming the whole batch.

How do you keep pepper and tomato sauté from becoming watery?

To keep pepper and tomato sauté from becoming watery, cook it uncovered after adding the tomatoes. Let their liquid reduce over medium heat, stirring occasionally. Cutting the tomatoes into larger pieces also helps the dish stay chunky rather than turning into a sauce.

Can pepper and tomato sauté be made ahead for breakfast?

Yes, pepper and tomato sauté can be cooked ahead and refrigerated, then reheated in a pan for breakfast. Cook the vegetables until just tender if you plan to reheat them, so they are less likely to become mushy. Add eggs only when serving.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 29, 2026