Peppers and Onions
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- 12ounces whole onion or 11 ounces sliced, ready-cut onions (2 to 2½ cups)
- 1teaspoon olive oil
- 1½pounds red, yellow, orange and/ or purple peppers or 18 ounces sliced, ready-cut peppers (4½ to 5 cups)
- 3tablespoons sherry vinegar
- ¼teaspoon salt
- Freshly ground black pepper
Nutritional analysis per serving (2 servings)
147 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 8 grams dietary fiber; 14 grams sugars; 5 grams protein; 307 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice whole onion in processor.
- Step 2
Heat nonstick skillet until it is very hot; reduce heat to medium high and add oil. When it is hot, add onions and saute while preparing peppers.
- Step 3
Wash, trim and seed peppers; slice in food processor and add to onions, cooking for a couple of minutes until they begin to soften.
- Step 4
Add vinegar, salt and pepper; cover and continue cooking over medium-low heat for about 10 minutes, until peppers are soft.
Private Notes