Tri Colour Pepper Saute Tri Colour Pepper Saute

Author: Canadian Living

  • Portion size 8 servings


  • 1 tablespoon vegetable oil
  • 2 shallots
  • 1/2 teaspoon crushed fennel seeds
  • 1 teaspoon seasoned rice vinegar
  • 1 sweet red pepper cut in strips
  • 1 yellow pepper cut in strips
  • 1 green pepper cut in strips
  • 8 oz trimmed green beans
  • 8 oz trimmed yellow beans
  • 2 garlic cloves
  • 1/4 cup vegetable stock
  • 1/4 cup tomato juice
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


In nonstick skillet, heat oil over medium heat; cook shallots and fennel seeds, stirring often, for 5 minutes or until very soft.

Add vinegar; cook, stirring, for 30 seconds. Add red, yellow and green peppers; cook for 5 minutes over medium-high heat or until tender-crisp and lightly browned.

Stir in green beans, garlic, stock, tomato juice, Worcestershire sauce, salt and pepper; cover and cook, stirring occasionally, for 7 minutes. Uncover and boil for 1 minute or until liquid is evaporated.

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Tri Colour Pepper Saute