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. Source: EatingWell Magazine, Spring 2004

EatingWell Test Kitchen
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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

50 calories; 2.5 g total fat; 0.4 g saturated fat; 51 mg sodium. 190 mg potassium; 6.5 g carbohydrates; 1.4 g fiber; 3 g sugar; 1 g protein; 1027 IU vitamin a iu; 125 mg vitamin c; 29 mcg folate; 13 mg calcium; 11 mg magnesium;