Greenhouse Tri-Colour Pepper Sautee

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2007

Ingredients

  • 1 tablespoon wine vinegar
  • 4 sweet peppers (red, yellow and green)
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic minced
  • 1 shallots finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon white balsamic vinegar

Method

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.

Nutritional facts Per serving: about

  • Sodium 146 mg
  • Protein 1 g
  • Calories 100.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 253.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Greenhouse Tri-Colour Pepper Sautee

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