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Braised Bell Peppers

Yield 4 cups Note: Leftover bell peppers can be stored for up to 4 days (serving size: 1/2 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.