Core 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 - email@example.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|
|Calories from Fat: 19 (24%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 78
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