Peppers Braised with Herbs

If you don't have fresh tomatoes, substitute 2 cups of canned no-salt-added plum tomatoes, drained and chopped.


8 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Nutritional 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


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


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.