Try this Sauteed Bell Peppers recipe, or contribute your own.
Suggest a better descriptionCore both the red and green peppers and cut into large strips; set aside. Heat a large frying pan and add the olive oil, onion and garlic. Saute a few minutes until the onion begins to collapse. Add the bell peppers, oregano and rosemary and saute for 5 minutes. Add the wine and continue cooking until the peppers are tender. Add salt and pepper to taste and parsley and toss together. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-15-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-28-1994 Recipe by: Jeff Smith
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Serving Size: 1 Serving (196g) | ||
Recipe Makes: 6 | ||
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Calories: 78 | ||
Calories from Fat: 19 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.7mg | 0 % | |
Potassium 375mg | 10 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 7.8g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 78
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