Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 @@@@@ EatingWell Rainbow Pepper Saute - 1 pt 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 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 & #146;t burn, until the peppers are very tender, 15 to 20 minutes. Serve warm or at room temperature. Yield: 12 servings, 1/4 cup each Active Time: 15 minutes Total Time: 50 minutes NUTRITION INFORMATION: Per serving: 47 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 6 g carbohydrate; 1 g protein; 1g fiber; 51 mg sodium. Nutrition bonus: Vitamin C (190% daily value), Vitamin A (20% dv). 1/2 Carbohydrate Serving Author: Maggie Poppa, Yorkshire, England Source: EatingWell This Week E-zine, 23 Jan. 2007 Formatted by Chupa Babi in MC: 01.23.07 MAKE AHEAD TIP: To make ahead: Cover and refrigerate for up to 4 days. Use these colorful, versatile peppers to top crostini, on a sandwich or as a condiment. ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 Thanks Chupababi; Great recipe and a special thanks for including the nutritional info. Very helpful for those of us trying to maintain a moderate-calorie yet balanced diet! - " Chupababi " <alcovi > EatingWell Rainbow Pepper Saute - 1 pt > 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 > 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 & #146;t burn, until > the > peppers are very tender, 15 to 20 minutes. Serve warm or at room > temperature. > > Yield: 12 servings, 1/4 cup each > Active Time: 15 minutes > Total Time: 50 minutes > > NUTRITION INFORMATION: Per serving: 47 calories; 2 g fat (0 g sat, 2 g > mono); 0 mg cholesterol; 6 g carbohydrate; 1 g protein; 1g fiber; 51 > mg sodium. > Nutrition bonus: Vitamin C (190% daily value), Vitamin A (20% dv). > 1/2 Carbohydrate Serving > > Author: Maggie Poppa, Yorkshire, England > Source: EatingWell This Week E-zine, 23 Jan. 2007 > Formatted by Chupa Babi in MC: 01.23.07 > > MAKE AHEAD TIP: To make ahead: Cover and refrigerate for up to 4 days. > > Use these colorful, versatile peppers to top crostini, on a sandwich > or as a condiment. > ----- Quote Link to comment Share on other sites More sharing options...
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