Pepper Medley

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: September 2004

Ingredients

  • 2 sweet red peppers
  • 2 green peppers
  • 2 yellow peppers
  • 1 banana pepper
  • 1 jalapeño pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup thinly sliced red onion
  • 3 cloves garlic thinly sliced
  • 1/2 teaspoon each salt and pepper
  • 2 tablespoons minced fresh parsley

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 195 mg
  • Protein 1 g
  • Calories 79.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 263.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pepper Medley

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