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Rainbow Pepper Saute

Spring 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3 (6 votes)

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.


Rainbow Pepper Saute Recipe

Makes: 12 servings, 1/4 cup each

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

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

Nutrition

Per serving: 47 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 51 mg sodium; 168 mg potassium.

Nutrition Bonus: Vitamin C (190% daily value), Vitamin A (20% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable


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