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Rainbow Pepper Saute

EatingWell

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.

Yield: 12 servings, 1/4 cup each

Preparation Time: 50 minutes

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

Nutrition Facts

Yield: 12 servings, 1/4 cup each

Approximate Nutrient Content per serving:

Calories: 47
Calories From Fat: 18
Total Fat: 2g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 51mg
Total Carbohydrates: 6g
Dietary Fiber: 1g
Protein: 1g

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

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

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.

Reprinted with permission from EatingWell Magazine.

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Price Chopper Recipes

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