Use these colorful, versatile peppers to top crostini, on a sandwich or as a condiment on fish or chicken. Reader Maggie Poppa from Yorkshire, England, contributed the recipe.

EatingWell Test Kitchen
Source: EatingWell Magazine, Spring 2004
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium heat. Add onions and cook, stirring often, until softened, 3 to 5 minutes. Add peppers; cook, stirring occasionally, until softened, 7 to 10 minutes. Stir in oregano, salt and pepper; cover. Cook, stirring occasionally and adjusting the heat as necessary so the mixture doesn't burn, until the peppers are very tender, 15 to 20 minutes. Serve warm or at room temperature.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 4 days.

Nutrition Facts

51 calories; protein 1g 2% DV; carbohydrates 6.5g 2% DV; exchange other carbs 0.5; dietary fiber 1.4g 6% DV; sugars 3.1g; fat 2.5g 4% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 1026.5IU 21% DV; vitamin c 124.7mg 208% DV; folate 29.5mcg 7% DV; calcium 13mg 1% DV; iron 0.4mg 2% DV; magnesium 11.3mg 4% DV; potassium 189.8mg 5% DV; sodium 51.3mg 2% DV; thiaminmg 4% DV.