Topping of Peppers And Onions
- Total Time
- 20 minutes
- Rating
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Ingredients
- 16ounces whole onion or 14 ounces chopped ready-cut onion (3⅓ to 3½ cups)
- 2teaspoons olive oil
- 20ounces whole red, orange and/or yellow bell peppers or 18 ounces chopped ready-cut peppers (5 cups)
- 3tablespoons balsamic vinegar
- Freshly ground black pepper
Nutritional analysis per serving (3 servings)
141 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 3 grams protein; 16 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
Chop whole onion; heat nonstick pan large enough to hold all the vegetables.
- Step 2
Add oil to pan; reduce heat to medium-high and saute onion until it begins to brown.
- Step 3
Wash, trim, seed and chop whole peppers; add peppers to onions, and continue cooking to soften peppers slightly.
- Step 4
Add vinegar; reduce heat; cover and simmer peppers until they are soft; season with pepper.
Private Notes