Rainbow Pepper Saute

By Meridian - 26751

  • 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

  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.

  2. Makes 12 servings, 1/4 cup each

  3. NOTE: Use these colorful, versatile peppers to top crostini, on a sandwich or as a condiment on fish or chicken.

Nutritional Facts

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
Cover and refrigerate for up to 4 days

lunch garnish

2 replies

Avera 2009-02-20 23:10:10 -0600 Report

Of course this dish is going to look good when served due to the various colors of the veggies, but the taste will far outshine the looks because of the combinations of flavors. This sure would be good served over some califlower fake rice for a real low carb dinner.