Braised Bell Peppers

Cooking Light
Serve these peppers as a side dish, or use them in other recipes. Although the aniseed is optional, it adds a subtle sweetness to the peppers. For a more robust flavor, try using 2 1/2 teaspoons of finely chopped fresh rosemary in place of the anise, and omit the basil.
4 cups Note: Leftover bell peppers can be stored for up to 4 days (serving size: 1/2 cup)


+ Add To Shopping List
Olive oil-flavored cooking spray
4 cups red bell pepper strips (about 1 1/4 pounds)
4 cups yellow bell pepper strips (about 1 1/4 pounds)
2 1/2 cups vertically sliced onion
1/2 teaspoon salt
1/4 teaspoon aniseed, crushed (optional)
2 garlic cloves, minced
2 cups water
2 tablespoons tomato paste
1 tablespoon chopped fresh basil
1 tablespoon red wine vinegar
1/4 teaspoon black pepper


Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the bell peppers, onion, salt, aniseed, and garlic; sauté 15 minutes, stirring occasionally. Stir in the water and tomato paste. Bring mixture to a boil; reduce heat, and simmer 30 minutes or until bell peppers are soft. Stir in basil, vinegar, and black pepper.

Created date

May 2004

Nutritional Information

Calories 45
Caloriesfromfat 12 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 1.5 g
Carbohydrate 9.6 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 153 mg
Calcium 17 mg