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




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

1/4 cup
51 calories; protein 1g; carbohydrates 6.5g; dietary fiber 1.4g; sugars 3.1g; fat 2.5g; saturated fat 0.4g; vitamin a iu 1026.5IU; vitamin c 124.7mg; folate 29.5mcg; calcium 13mg; iron 0.4mg; magnesium 11.3mg; potassium 189.8mg; sodium 51.3mg.

1 vegetable