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


  • 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Peppers Braised with Herbs Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy