Broccoli with Pan-Roasted Peppers

"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


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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


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


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

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.