Pepper Medley
This simple mix of colourful peppers is ideal as a side dish with grilled or roasted meats or fish, or served as part of an antipasto platter.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 79 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 195 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 5% |
| vit A | 20% |
| vit C | 263% |
| folate | 10% |
-
2 each sweet red, yellow and green peppers
1 hot banana pepper or jalapeño pepper
2 tbsp (25 mL) extra-virgin olive oil
1/2 cup (125 mL) thinly sliced red onion
3 cloves garlic, thinly sliced
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) minced fresh parsley
Preparation:
Seed, core and cut red, yellow and green peppers into 1/2-inch (1 cm) wide strips. Seed and thinly slice banana pepper.
In large skillet or wok, heat oil over medium-high heat; sauté onion, garlic, salt and pepper until onion is softened, about 3 minutes.
Add sweet and hot peppers; cover and cook, stirring occasionally, until slightly softened, about 5 minutes. Toss with parsley.
Source
Canadian Living Magazine: September 2004
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