Rainbow Pepper Saute

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From: EatingWell Magazine Spring 2004

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 6 red, yellow and/or orange bell peppers, seeded and cut into 2-inch slivers
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste

Preparation

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  1. 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 information

  • Serving size: 1/4 cup
  • Per serving: 50 calories; 3 g fat(0 g sat); 1 g fiber; 7 g carbohydrates; 1 g protein; 29 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 1027 IU vitamin A; 125 mg vitamin C; 13 mg calcium; 0 mg iron; 51 mg sodium; 190 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable

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