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Broccoli with Pan-Roasted Peppers

Yield 6 servings (serving size: 1 cup)
"I always had difficulty coming up with exciting vegetable side dishes. This one is so colorful, it livens up the plate and incorporates so many different flavors." -Courtney Shepler, Baton Rouge, LA

Ingredients

  • 4 cups broccoli florets (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • 1 3/4 cups (1-inch) red bell pepper strips (2 medium)
  • 1 3/4 cups (1-inch) yellow bell pepper strips (2 medium)
  • 1/4 cup red wine vinegar
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 65
  • caloriesfromfat 39 %
  • fat 2.8 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.5 g
  • protein 2.5 g
  • carbohydrate 9.9 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 311 mg
  • calcium 31 mg

How to Make It

  1. Cook broccoli in boiling water 4 minutes or until crisp-tender, and drain. Rinse with cold water; drain.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and red wine vinegar. Cover, reduce heat to medium, and cook 15 minutes or until peppers are tender, stirring frequently. Uncover; sprinkle with sugar. Increase heat to medium-high; cook 2 minutes or until liquid evaporates and bell peppers begin to brown, stirring constantly. Add broccoli; cook 2 minutes or until thoroughly heated, tossing to combine. Remove from heat, and stir in salt and black pepper.