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


Ingredient Checklist


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.



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;