Herbed Pepper Medley

Oxmoor House
2 servings.


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1 medium-size sweet red pepper
1 medium-size sweet yellow pepper
1 medium-size green pepper
Olive oil-flavored vegetable cooking spray
1/2 cup onion strips
1 tablespoon canned low-sodium chicken broth, undiluted
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon dried thyme


Cut peppers in half lengthwise through stems. Remove and discard seeds and membrane. If desired, set 2 pepper halves with stems aside, and reserve a third half for another use. Remove and discard stems from remaining 3 pepper halves; slice pepper halves into thin strips.

Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add pepper strips and onion; saute 4 minutes. Add chicken broth and remaining ingredients; saute 2 minutes. If desired, spoon pepper mixture evenly into reserved pepper halves.

Created date

August 2009

Nutritional Information

Calories 45
Caloriesfromfat 16 %
Fat 0.8 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.3 g
Carbohydrate 9.2 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 153 mg
Calcium 0.0 mg