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Peppers Braised with Herbs

Yield 8 servings (serving size: 3/4 cup)
If you don't have fresh tomatoes, substitute 2 cups of canned no-salt-added plum tomatoes, drained and chopped.

Ingredients

  • Cooking spray
  • 1 teaspoon olive oil
  • 2 onions, thinly sliced
  • 1/2 cup dry white wine
  • 2 tomatoes, peeled, seeded, and coarsely chopped
  • 1 large red bell pepper, seeded and cut into strips
  • 1 large green bell pepper, seeded and cut into strips
  • 1 large yellow bell pepper, seeded and cut into strips
  • 1/4 teaspoon salt
  • 1/2 cup fat-free, less-sodium chicken broth
  • 9 mint or basil sprigs, divided

Nutrition Information

  • calories 60
  • caloriesfromfat 0.0 %
  • fat 1.1 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1.5 g
  • carbohydrate 9.8 g
  • fiber 2.4 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 81 mg
  • calcium 18 mg

How to Make It

  1. Coat a nonstick skillet with cooking spray, and add oil; place over medium-high heat until hot. Add onion, and cook 5 to 7 minutes or until tender, stirring often. Add wine; cook 2 to 3 minutes. Stir in tomato, bell pepper strips, and salt; bring to a boil. Reduce heat to low; cover and simmer 15 minutes.

  2. Add broth and 1 mint sprig; cover and simmer 15 minutes. Remove from heat, and allow to cool to room temperature. Remove mint sprig, and discard. Garnish with remaining mint sprigs.

The Complete Step-by-Step Low Carb Cookbook