Greenhouse Tri-Colour Pepper Sautee
4 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 100 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 146 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 5 |
| vit A | 18 |
| vit C | 253 |
| folate | 9 |
The vibrant colours in this dish brighten up any menu. Red and yellow peppers mature for three to six weeks longer than the green to develop colour and sweetness.
Ingredients
Preparation
Seed, core and cut sweet peppers into 1/2-inch (1 cm) wide strips.
In large skillet, heat oil over medium heat; fry garlic and shallot until softened, about 2 minutes.
Add sweet peppers, salt and pepper; fry, stirring often, until tender-crisp, about 7 minutes.
Add vinegar; cook, stirring, just until evaporated, about 1 minute.
In large skillet, heat oil over medium heat; fry garlic and shallot until softened, about 2 minutes.
Add sweet peppers, salt and pepper; fry, stirring often, until tender-crisp, about 7 minutes.
Add vinegar; cook, stirring, just until evaporated, about 1 minute.
Source : Canadian Living Magazine: March 2007
- Keywords : Salad; Red pepper; Shallots; Skillet; Garlic; Vegetarian;
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