Rainbow Pepper Saute EW (reader recipe) Use these colorful, versatile peppers to top crostini, on a sandwich or as a condiment on fish or chicken. Reader Maggie Poppa from Yorkshire, England, contributed the recipe. Servings: 12 servings, 1/4 cup each Total Time: 50 minutes Health: Low Calorie, Low Carb, Low Sat Fat, Low Sodium, Heart Healthy, Diabetes Appropriate Ingredients: Rainbow Pepper Saute 2 tablespoons extra-virgin olive oil 2 medium onions , chopped 6 red, yellow and/or orange bell peppers , seeded and cut into 2-inch slivers 1 teaspoon dried oregano 1/4 teaspoon salt , or to taste Freshly ground pepper to taste Steps: 1: Heat oil in a large nonstick skillet over medium heat. Add onions and cook, stirring often, until softened, 3 to 5 minutes. Add peppers; cook, stirring occasionally, until softened, 7 to 10 minutes. Stir in oregano, salt and pepper; cover. Cook, stirring occasionally and adjusting the heat as necessary so the mixture doesn*t burn, until the peppers are very tender, 15 to 20 minutes. Serve warm or at room temperature. Nutrition: (Per serving) Calories - 47 Carbohydrates - 6 Fat - 2 Saturated Fat - 0 Monounsaturated Fat - 2 Protein - 1 Cholesterol - 0 Dietary Fiber - 1 Potassium - 168 Sodium - 51 Nutrition Bonus - Vitamin C (190 daily value), Vitamin A (20 dv). Cover and refrigerate for up to 4 days.
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