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

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 39%
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.5g
  • Carbohydrate: 9.9g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 311mg
  • Calcium: 31mg

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

Preparation

  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.
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