Red Peppers and Onions

By Marian Burros

Total Time
10 minutes
Rating
4(6)
Comments
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Ingredients

Yield:4 servings
  • 1 to 1½tablespoons olive oil
  • 4large red peppers, thinly sliced
  • 3large onions, thinly sliced
  • 2tablespoons red-wine vinegar
  • Freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

129 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 3 grams protein; 12 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

  1. Step 1

    Heat 1 tablespoon oil in nonstick skillet or 1½ tablespoons oil in regular skillet and saute peppers and onions about 10 minutes, until onions and peppers are softened.

  2. Step 2

    Season with vinegar and black pepper and serve.

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Ratings

4 out of 5
6 user ratings
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