Rainbow Pepper Saute

Author: Canadian Living

Did you know that colour is an excellent clue to nutrient content? Most yellow, orange and red vegetables are high in beta-carotene. By sauteing these vegetables quickly in a smidge of fat and a splash of tomato juice, most of the nutrients, including vitamin C and beta-carotene, are retained.

  • Portion size 4 servings

Ingredients

  • 1 red pepper yellow and green pepper
  • 2 teaspoons vegetable oil
  • 1/4 cup tomato juice
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon caraway seeds
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 green onion finely chopped

Method

Halve peppers lengthwise; slice into thin strips.

In large nonstick skillet, heat oil over high heat; cook peppers, stirring, for 2 minutes or until slightly softened. Reduce heat to medium-high; stir in tomato juice, vinegar, caraway seeds, garlic, salt and pepper. Cook, stirring often, for 3 to 5 minutes or until vegetables are tender and liquid is slightly reduced. Transfer to serving bowl; sprinkle green onion over top.

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

  • Protein 1 g
  • Calories 50.0
  • Total carbohydrate 7 g
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Rainbow Pepper Saute

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