Herbed Peppers and Olives

Herbed Peppers and Olives

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From: Diabetic Living Magazine

Many large supermarkets or delis offer a variety of olives at a take-your-choice olive bar. Mix and match the ones you like best with this simple recipe.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 2 medium red sweet peppers, cut into thin strips
  • 1 medium banana pepper, seeded and cut crosswise into thin slices
  • 12 ounces assorted unpitted olives (about 2 cups)
  • 2 teaspoons snipped fresh oregano or ½ teaspoon dried oregano, crushed


  • Prep

  • Ready In

  1. In a large skillet, heat oil over medium heat. Add garlic; cook and stir for 30 seconds. Add sweet peppers and banana pepper. Cook and stir about 4 minutes or until tender.
  2. Add olives and oregano to skillet; cook and stir for 1 to 2 minutes or until heated through. Serve warm.

Nutrition information

  • Serving size: 2⅔ tablespoons
  • Per serving: 89 calories; 7 g fat(1 g sat); 2 g fiber; 6 g carbohydrates; 0 g protein; 5 mcg folate; 0 mg cholesterol; 1 g sugars; 638 IU vitamin A; 41 mg vitamin C; 23 mg calcium; 0 mg iron; 355 mg sodium; 55 mg potassium
  • Nutrition Bonus: Vitamin C (68% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, ½ vegetable

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