Rainbow Pepper Saute

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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
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 50 minutes

  • 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

Directions
  1. Cover and refrigerate for up to 4 days.

  2. 12 servings, 1/4 cup each

  3. 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.


Nutritional Facts

Servings
12
Per serving
Calories
51
Carbohydrates
7g
Fat
3g
Saturated Fat
0g
Monounsaturated Fat
2g
Protein
1g
Cholesterol
0mg
Dietary Fiber
2g
Potassium
194mg
Sodium
51mg
Added Sugars
0g
Exchanges
1 vegetable
Carbohydrate Servings
1/2
Vitamin C (190% daily value)
Vitamin A (20% dv).

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