Peppers Braised with Herbs

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

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 60
  • Calories from fat: 0.0%
  • Fat: 1.1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.5g
  • Carbohydrate: 9.8g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 81mg
  • Calcium: 18mg

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

Preparation

  1. 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. 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.
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